Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus

Journal of Dairy Science

Volumn 86, Issue 12, 2003, Pages 3831-3840

  Hynes, E R ^a,b   Bergamini, C V ^a,b   Suarez V B ^a   Zalazar, C A ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b CONICET ^*  (Argentina)

Author keywords

Cheese ripening; Peptide profiling; Proteolysis; Reggianito Argentino cheese

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS HELVETICUS;

AMINO ACID; MILK PROTEIN; PEPTIDE HYDROLASE; PHENYLALANINE; TRYPTOPHAN; TYROSINE; WHEY PROTEIN;

ARGENTINA; ARTICLE; CHEESE; COMPARATIVE STUDY; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; TIME;

AMINO ACIDS; ARGENTINA; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD TECHNOLOGY; LACTOBACILLUS; MILK PROTEINS; PEPTIDE HYDROLASES; PHENYLALANINE; TIME FACTORS; TRYPTOPHAN; TYROSINE;

EID: 1642365734     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73990-3     Document Type: Article

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