Rheological and proteolytic properties of Monterey Jack goat's milk cheese during aging

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5372-5377

  Van Hekken, Diane L ^a   Tunick, Michael H ^a   Park, Young W ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

Aging; Goat cheese; Monterey Jack; Proteolysis; Rheology

Indexed keywords

BETA CASEIN; PEPTIDE;

ARTICLE; CHEESE RIPENING; CHEMICAL COMPOSITION; FLOW KINETICS; FOOD QUALITY; FOOD STORAGE; GOAT; HARDNESS; PROTEIN DEGRADATION; RIGIDITY; SHEAR STRESS; STORAGE TEMPERATURE; VISCOELASTICITY;

ANIMALS; CASEINS; CHEESE; ELASTICITY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENDOPEPTIDASES; GOATS; MILK PROTEINS; RHEOLOGY; TIME FACTORS; VISCOSITY;

CAPRA HIRCUS;

EID: 4143062704     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049918q     Document Type: Article

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