Comparison of the level of residual coagulant activity in different cheese varieties

Journal of Dairy Research

Volumn 76, Issue 3, 2009, Pages 290-293

  Bansal, Nidhi ^a   Fox, Patrick F ^a   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Aspartic proteinases; Cheese; Chymosin; Proteolysis; Residual coagulant

Indexed keywords

BRUGMANSIA VERSICOLOR;

CHYMOSIN; OLIGOPEPTIDE; PEPTIDE HYDROLASE;

ARTICLE; CHEESE; COMPARATIVE STUDY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY;

CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHYMOSIN; FOOD HANDLING; HOT TEMPERATURE; OLIGOPEPTIDES; PEPTIDE HYDROLASES;

EID: 70350464624     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029909004075     Document Type: Article

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