Influence of lamb rennet paste on composition and proteolysis during ripening of Pecorino foggiano cheese

International Dairy Journal

Volumn 17, Issue 5, 2007, Pages 535-546

  Santillo, Antonella ^a   Caroprese, Mariangela ^a   Marino, Rosaria ^a   Muscio, Antonio ^a   Sevi, Agostino ^a   Albenzio, Marzia ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Lamb rennet; Plasmin activity; Probiotic; Proteolysis; Slaughtering age

Indexed keywords

AMINO ACIDS; BACTERIA; COMPOSITION; DEGRADATION; ENZYMES; LIPIDS; PH EFFECTS;

LAMB RENNET PASTE; PLASMIN ACTIVITY; PROBIOTIC BACTERIA; SLAUGHTERING AGE;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; OVIS ARIES;

EID: 33845940458     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.06.024     Document Type: Article

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