Proteolysis during the ripening of goats' milk cheese made with plant coagulant or calf rennet

Food Research International

Volumn 42, Issue 3, 2009, Pages 324-330

  Pino, Antonio ^a   Prados, Francisco ^a   Galán, Elena ^a   McSweeney, Paul L H ^b   Fernández Salguero, José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Goat milk cheese; Peptides; Plant coagulant; Proteolysis

Indexed keywords

AMINES; ETHANOL; PEPTIDES; PHOTOLITHOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; UREA;

CYNARA CARDUNCULUS; GOAT MILK CHEESE; HYDROPHOBIC PEPTIDES; PEAK HEIGHTS; PEPTIDE PROFILES; PLANT COAGULANT; PRINCIPAL COMPONENTS; RP-HPLC;

COAGULATION;

CAPRA HIRCUS; CYNARA CARDUNCULUS;

EID: 60749135521     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.12.009     Document Type: Article

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