Effect of a hygienized rennet paste and a defined strain starter on proteolysis, texture and sensory properties of semi-hard goat cheese

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 917-924

  Calvo, M V ^a   Castillo, I ^a   Diaz Barcos V ^b   Requena, T ^a   Fontecha, J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b EUIT Industrial   (Spain)

Author keywords

Goat cheese; Hygienized rennet paste; Proteolysis; Texture

Indexed keywords

CASEIN; NITROGEN; SODIUM CHLORIDE;

AROMA; ARTICLE; CHEESE; CHEESE RIPENING; CHEESEMAKING; EVALUATION; EXPERIMENTATION; FLAVOR; FLOW KINETICS; FOOD SAFETY; GOAT; HAIR TEXTURE; LACTOBACILLUS CASEI; MILK; PASTE; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; STARTER CULTURE;

CAPRA HIRCUS; LACTOBACILLUS CASEI;

EID: 33846272340     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.028     Document Type: Article

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