Effects of incubation temperature and salt concentration on plasminogen activators in cheese curd

International Dairy Journal

Volumn 16, Issue 6, 2006, Pages 609-618

  Choi, L H ^a   Were, L M ^b   Nielsen, S S ^a  

^a PURDUE UNIVERSITY   (United States)

^b CHAPMAN UNIVERSITY   (United States)

Author keywords

Cheese curd; Cook temperature; Plasminogen activator; Salt

Indexed keywords

ASSAYS; CATALYST ACTIVITY; CONCENTRATION (PROCESS); ELECTROPHORESIS; ENZYMES; EXTRACTION; SODIUM CHLORIDE; TISSUE;

CHEESE CURD; CHEESE RIPENING; COOK TEMPERATURE; INCUBATION TEMPERATURE; PLASMINOGEN ACTIVATOR; PROTEOLYSIS;

DAIRY PRODUCTS;

EID: 33645399723     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.09.019     Document Type: Conference Paper

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