Ripening of Camembert-type cheese made from caprine milk using calf rennet or kid rennet as coagulant

International Journal of Dairy Technology

Volumn 58, Issue 1, 2005, Pages 13-18

  O'Sullivan, Niamh A ^a   Sousa, Maria J ^a   O'Grady Walsh, Deirdre ^a   Uniacke, Thérese ^a   Kelly, Alan L ^a   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Calf rennet; Camembert cheese; Caprine milk; Kid rennet; Proteolysis

Indexed keywords

AMINO ACID; BETA CASEIN; COAGULATING AGENT; NITROGEN; NORLEUCINE; PEPTIDE DERIVATIVE;

ARTICLE; CAMEMBERT CHEESE; CATTLE; CHEESE; CHEESE RIPENING; CHEESEMAKING; FOOD COMPOSITION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILK; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN DEGRADATION;

BOS TAURUS; CAPRA;

EID: 13244268379     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2005.00166.x     Document Type: Article

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