Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese

International Journal of Dairy Technology

Volumn 60, Issue 3, 2007, Pages 175-181

  Candioti, M C ^a   Alonso, M J ^a   Hynes, E ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Coagulant enzyme; Melting properties; Proteolysis; Soft cheeses

Indexed keywords

CASEIN; COAGULASE; COAGULATING AGENT;

ARTICLE; CHEESE; CORRELATION ANALYSIS; ENZYME INACTIVATION; HEATING; HYDROLYSIS; MELTING POINT; MILK; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION;

EID: 34447118844     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00333.x     Document Type: Article

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