Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

Innovative Food Science and Emerging Technologies

Volumn 3, Issue 4, 2002, Pages 309-319

  Trujillo, A J ^a   Buffa, M ^a   Casals, I ^b   Fernandez P ^b   Guamis, B ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Goat milk cheese; High pressure; Proteolysis

Indexed keywords

ALPHA CASEIN; AMINO ACID; BETA CASEIN; CASEIN; NITROGEN; TRICHLOROACETIC ACID; UNCLASSIFIED DRUG;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEESE RIPENING; CHEESEMAKING; CONTROLLED STUDY; FRACTIONATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; HYDROPHILICITY; HYDROPHOBICITY; MILK; PASTEURIZATION; PRESSURE MEASUREMENT; PROTEIN DEGRADATION;

CAPRA HIRCUS;

EID: 0036889597     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00056-5     Document Type: Article

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