Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

International Dairy Journal

Volumn 17, Issue 2, 2007, Pages 143-156

  Pirisi, Antonio ^a   Pinna, Giuliano ^a   Addis, Margherita ^a   Piredda, Giovanni ^a   Mauriello, Rosalba ^b   De Pascale, Sabrina ^b   Caira, Simonetta ^c   Mamone, Gianfranco ^c   Ferranti, Pasquale ^b   Addeo, Francesco ^c   Chianese, Lina ^b  

^a Istituto Zootecnico e Caseario per la Sardegna   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c CNR   (Italy)

Author keywords

Lamb rennet paste; Lipolysis; PDO ovine cheese; Proteolysis

Indexed keywords

DAIRY PRODUCTS; FATTY ACIDS; FOOD PROCESSING; HYDROLYSIS; PH EFFECTS;

BUTYRIC ACID; LAMB RENNET PASTE; LIPOLYSIS; PHOSPHOPEPTIDES; PROTEOLYSIS;

ENZYME KINETICS;

OVIS; OVIS ARIES;

EID: 33751235300     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.02.001     Document Type: Article

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