Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: Proteolysis during ripening

Journal of Dairy Science

Volumn 89, Issue 2, 2006, Pages 444-453

  Upreti, P ^a   Metzger, L E ^a   Hayes, K D ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Chymosin; Lactic acid bacteria; Plasmin; Proteolysis

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 32444437080     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72108-7     Document Type: Article

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