Proteolysis in ultra-filtered and conventional Iranian white cheese during ripening

International Journal of Dairy Technology

Volumn 60, Issue 3, 2007, Pages 211-220

  Hesari, Javad ^a,b   Ehsani, Mohamed R ^c   Mosavi, Mohamed A E ^c   McSweeney, Paul L H ^b  

^a UNIVERSITY OF TABRIZ   (Iran)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Cheese ripening; Iranian white cheese; Proteolysis; UF

Indexed keywords

AMINO ACID; BETA CASEIN; CASEIN KINASE IALPHA; NITROGEN; PLASMIN;

AROMA; ARTICLE; CHEESE; CHEMOMETRIC ANALYSIS; ENZYME ACTIVITY; PH; PRIORITY JOURNAL; PROTEIN DEGRADATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ULTRAFILTRATION;

EID: 34447132220     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00337.x     Document Type: Article

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