Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese

Journal of Dairy Science

Volumn 88, Issue 9, 2005, Pages 3101-3114

  O'Mahony, J A ^a,b   Lucey, J A ^b   McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheddar cheese; Insoluble calcium; Proteolysis; Texture

Indexed keywords

EID: 27544437022     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72992-1     Document Type: Article

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