Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures

Journal of Dairy Science

Volumn 87, Issue 8, 2004, Pages 2359-2374

  Melilli, C ^a   Barbano, D M ^b   Manenti, M ^a   Lynch, J M ^b   Carpino, S ^a   Licitra, G ^a,c  

^a Regione Siciliana ^*  (Italy)

^b Cornell University ^*  (United States)

^c UNIVERSITY OF CATANIA   (Italy)

Author keywords

Free fatty acids; Lipolysis; Proteolysis; Ragusano cheese

Indexed keywords

EID: 4243165681     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)73358-5     Document Type: Article

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