The effect of application of cold natural smoke on the ripening of Cheddar cheese

Journal of Dairy Science

Volumn 86, Issue 6, 2003, Pages 1910-1917

  Shakeel Ur Rehman, ^a   Farkye, N Y ^a   Drake, M A ^b  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese; Proteolysis; Smoking

Indexed keywords

LACTOBACILLUS;

FAT; PROTEIN; PROTEINASE; UREA;

ARTICLE; CHEESE; COLD; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS CASEI; METABOLISM; MICROBIOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SMOKE; TASTE;

CHEESE; COLD; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; FATS; FOOD TECHNOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS CASEI; PROTEINS; SMOKE; TASTE; UREA;

EID: 0141575319     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73777-1     Document Type: Article

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