Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese

Food Chemistry

Volumn 88, Issue 4, 2004, Pages 517-525

  Moatsou, G ^a   Moschopoulou, E ^a   Georgala, Aik ^a   Zoidou, E ^a   Kandarakis, I ^a   Kaminarides, S ^a   Anifantakis, E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Feta cheese; FFA; Kids and lambs rennet; Proteolysis

Indexed keywords

AMINO ACID; ASPARTIC PROTEINASE; CASEIN; CHYMOSIN; FAT; NITROGEN; PEPSIN A; RENNET; SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL COUNT; CHEESE; COLIFORM BACTERIUM; ENTEROCOCCUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LAMB; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; STATISTICAL SIGNIFICANCE;

FRAXINUS; OVIS ARIES;

EID: 3242720669     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.066     Document Type: Article

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