Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

Food Chemistry

Volumn 85, Issue 3, 2004, Pages 389-398

  Prieto, Bernardo ^a   Franco, Inmaculada ^a   Fresno, José M ^b   Prieto, Josefa González ^b   Bernardo, Ana ^b   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Commercial rennet; Cow milk cheese; Farmhouse rennet; Le n cheese; Proteolysis

Indexed keywords

AMINO ACID; BETA CASEIN; CHYMOSIN; NITROGEN; PROTEIN SUBUNIT;

ARTICLE; CATTLE; CHEESE RIPENING; COMMERCIAL PHENOMENA; MILK; NONHUMAN; PH; PROTEIN DEGRADATION; SOLUBILITY; STATISTICAL SIGNIFICANCE; TIME;

EID: 0347951164     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.016     Document Type: Article

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