Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis

International Journal of Dairy Technology

Volumn 56, Issue 2, 2003, Pages 99-104

  Roseiro, Luisa Bivar ^a   Garcia Risco, Mónica ^b   Barbosa, Manuela ^a   Ames, Jennifer M ^c   Wilbey, R Andrew ^c  

^a INETI   (Portugal)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c UNIVERSITY OF READING   (United Kingdom)

Author keywords

Cynara cardunculus; Ovine milk cheeses; Proteolysis evaluation; Serpa cheese; Vegetable coagulant

Indexed keywords

NITROGEN; PHOSPHOTUNGSTIC ACID; TRICHLOROACETIC ACID;

ARTICLE; CAPILLARY ZONE ELECTROPHORESIS; CHEESE; DAIRY INDUSTRY; DEGRADATION; EVALUATION; FOOD ANALYSIS; FOOD COMPOSITION; PH MEASUREMENT; PRIORITY JOURNAL; PROTEIN DEGRADATION; VEGETABLE;

CYNARA; CYNARA CARDUNCULUS; OVIS;

EID: 0038274042     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1471-0307.2003.00079.x     Document Type: Article

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