Proteolysis in rennet-coagulated Spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide

Journal of Dairy Research

Volumn 70, Issue 1, 2003, Pages 115-122

  Ruas Madiedo, Patricia ^a   Bada Gancedo, Juan Carlos ^a   Delgado, Teresa ^a   Gueimonde, Miguel ^a   De Los Reyes Gavilán, Clara G ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Carbon dioxide; Hard cheeses; Proteolysis; Rennet coagulation

Indexed keywords

CARBON DIOXIDE; CASEINS; CHEESE; CHYMOSIN; COLD; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; NITROGEN; SPAIN;

EID: 0037327275     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0022029902005952     Document Type: Article

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