Proteolysis in Cheddar cheese made with alternative coagulants

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 85-87

  Broome, M C ^a   Xu, X ^b   Mayes, J J ^b  

^a Australian Starter Culture Research Centre   (Australia)

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

CRYPHONECTRIA PARASITICA; RHIZOMUCOR; RHIZOMUCOR MIEHEI;

EID: 33748053300     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. Broome, M.C. and Hickey, M.W. (1990), Comparison of fermentation produced chymosin and calf rennet in Cheddar cheese. Aust. J. Dairy Technol. 45, 53-59.
2. Harboe, M. and Budtz, P. (1999), The production, action and application of rennet and coagulants. In Technology of Cheesemaking (Ed. B.A. Law), CRC Press, Boca Raton, pp 33-65.
3. Kanning, M., Casella, M. and Olieman, C. (1993), Milk and soy proteins analysis using capillary zone electrophoresis. LC.GC International, Publication 0034.
4. Lagerwerf, F.M., Van Wassenaar, P.D. and Haverkamp, J. (1995), Comparison of Cheddar cheeses produced with recombinant chymosin and calf rennet using two dimensional high-performance liquid chromatography. J. Dairy Res. 62, 673-679.
5. Piraino, P., Parente, E. and McSweeney, P.L.H. (2004), Processing of Chromatographic data for chemometric analysis of peptide profiles from cheese extracts: A novel approach. J. Agric. Food Chem. 52, 6904-6911.
6. Pripp, A.H., Stepaniak, L. and Sørhaug, T. (2000), Chemometrical analysis of proteolytic profiles during cheese ripening. Inter. Dairy J. 10, 249-252.