Effect of varying high-pressure treatment conditions on acceleration of ripening of cheddar cheese

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 3, 2003, Pages 277-284

  O'Reilly, Ciara E ^a   Kelly, Alan L ^b   Oliveira, Jorge C ^b   Murphy, Patrick M ^a   Auty, Mark A E ^a   Beresford, Thomas P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheddar cheese ripening; High pressure

Indexed keywords

AMINO ACID; CASEIN; UREA;

ARTICLE; ATMOSPHERIC PRESSURE; CHEESE RIPENING; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; FOOD PROCESSING; HYDROSTATIC PRESSURE; HYPOBARISM; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRESSURE MEASUREMENT; PROTEIN DEGRADATION; RESPONSE SURFACE METHOD; SOLUBILITY; STRUCTURE ANALYSIS; TEMPERATURE MEASUREMENT; TIME;

EID: 0042285776     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00037-7     Document Type: Article

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