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Volumn 8, Issue 12, 1998, Pages 987-992

Inhibition of residual coagulant in cheese using pepstatin

Author keywords

Inhibition of coagulant; Pepstatin; Proteolysis in cheese

Indexed keywords

ACID PROTEINASE; AMINO ACID ANALYSIS; CADMIUM; CHEESE RIPENING; CHYMOSIN; COAGULATING AGENT; COOKING; CURD; ENZYME INHIBITOR; MIXTURE; NINHYDRIN; NITROGEN; PEPSTATIN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEINASE; RESIDUE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUBILITY; WHEY;

EID: 0344642488     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00023-0     Document Type: Article
Times cited : (19)

References (15)
  • 1
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    • Folkertsma, B.1    Fox, P.F.2
  • 5
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    • Soluble nitrogen in Cheddar cheese - Comparison of extraction procedures
    • Kuchroo, C. N. and Fox, P. F. (1982) Soluble nitrogen in Cheddar cheese - comparison of extraction procedures. Milchwissenschaft 3, 331-335.
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    • Kuchroo, C.N.1    Fox, P.F.2
  • 7
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    • Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening
    • Lane, C. N., Fox, P. F., Johnston, D. E. and McSweeney P. L. H. (1997) Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening. International Dairy Journal 7, 453-464.
    • (1997) International Dairy Journal , vol.7 , pp. 453-464
    • Lane, C.N.1    Fox, P.F.2    Johnston, D.E.3    McSweeney, P.L.H.4
  • 8
    • 0345641424 scopus 로고
    • Manufacture of coagulant-free cheese with piglet gastric proteinase
    • Mulvihill, D. M., Collier, T. M. and Fox, P. F. (1979) Manufacture of coagulant-free cheese with piglet gastric proteinase. Journal of Dairy Science 62, 1567-1569.
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    • Mulvihill, D.M.1    Collier, T.M.2    Fox, P.F.3
  • 9
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    • Denaturation of porcine pepsin during Cheddar cheese manufacture
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  • 10
    • 84971994923 scopus 로고
    • Proteolysis in Cheddar cheese: Role of coagulant and starter bacteria
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  • 11
    • 0040040057 scopus 로고    scopus 로고
    • A protocol for the manufacture of miniature cheeses
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    • Shakeel-Ur-Rehman1    McSweeney, P.L.H.2    Fox, P.F.3
  • 13
    • 0002839776 scopus 로고
    • Method for the manufacture of rennet-free cheese
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  • 14
    • 0000924943 scopus 로고
    • Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: Analyses of soluble nitrogen and amino acid nitrogen fractions
    • Visser, F. M. W. (1977) Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: analyses of soluble nitrogen and amino acid nitrogen fractions. Netherlands Milk and Dairy Journal 31, 120-133.
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    • Visser, F.M.W.1
  • 15
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    • Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: A gel electrophoretical study
    • Visser, F. M. W. and de Groot-Mostert, A. E. (1977) Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: a gel electrophoretical study. Netherlands Milk and Dairy Journal 31, 247-264.
    • (1977) Netherlands Milk and Dairy Journal , vol.31 , pp. 247-264
    • Visser, F.M.W.1    De Groot-Mostert, A.E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.