Evaluation of bitterness in Ragusano cheese

Journal of Dairy Science

Volumn 88, Issue 4, 2005, Pages 1288-1300

  Fallico, V ^a   McSweeney, P L H ^b   Horne, J ^a   Pediliggieri, C ^a   Hannon, J A ^b   Carpino, S ^a   Licitra, G ^a,c  

^a Regione Siciliana ^*  (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Bitterness; Hydrophobic peptide; Ragusano cheese; Secondary proteolysis

Indexed keywords

CASEIN; MILK PROTEIN; PEPTIDE; UREA;

ARTICLE; CHEESE; CHEMISTRY; EVALUATION; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; QUALITY CONTROL; STANDARD; TASTE; TIME;

CASEINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PEPTIDES; QUALITY CONTROL; TASTE; TIME FACTORS; UREA;

EID: 23344452346     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72795-8     Document Type: Article

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