Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 862-868

  Pereira, Cláudia I ^a   Gomes, Eliza O ^b   Gomes, Ana M P ^a   Malcata, F Xavier ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIV MONTPELLIER   (France)

Author keywords

Casein hydrolysis; Cheese coagulant; Cheese ripening; Lactic acid bacteria; Soluble nitrogen fractions

Indexed keywords

AMINO ACID; COAGULATING AGENT; PEPTIDE;

ARTICLE; BACTERIAL STRAIN; CHEESE; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOCOCCUS LACTIS; MILK; NONHUMAN; PORTUGAL; PROTEIN DEGRADATION; STARTER CULTURE; WILD TYPE;

ANIMALIA; BOVINAE; LACTOBACILLUS BREVIS; LACTOCOCCUS LACTIS;

EID: 39149086353     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.050     Document Type: Article

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