Influence of residual milk-clotting enzyme on αs1 casein hydrolysis during ripening of Reggianito Argentino cheese

Journal of Dairy Science

Volumn 87, Issue 3, 2004, Pages 565-573

  Hynes, E R ^a   Aparo, L ^a   Candioti, M C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Hard cooked cheese; Milk clotting enzyme; Proteolysis; s1 casein

Indexed keywords

ASPARTIC PROTEINASE; CASEIN; PEPTIDE FRAGMENT; RENNIN LIKE ENZYME (ASPERGILLUS OCHRACEUS); RENNIN-LIKE ENZYME (ASPERGILLUS OCHRACEUS);

ARTICLE; CHEESE; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; METABOLISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; TIME;

ASPARTIC ENDOPEPTIDASES; CASEINS; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD TECHNOLOGY; HEAT; HYDROLYSIS; PEPTIDE FRAGMENTS; TIME FACTORS;

EID: 3142722106     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73198-7     Document Type: Article

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