Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods

Journal of the Science of Food and Agriculture

Volumn 90, Issue 1, 2010, Pages 36-42

  Candioti, Mario C ^a   Bergamini, Carina V ^a   Palma, Susana B ^a   Busetti, Margarita ^b   Meinardi, Carlos A ^a   Zalazar, Carlos A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Production methods; Proteolysis profile; Sensory characteristics; Sheep cheeses

Indexed keywords

MILK PROTEIN; PEPTIDE;

ANIMAL; ARGENTINA; ARTICLE; BACTERIAL COUNT; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; HYDROLYSIS; LACTOBACILLUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; PARTICLE SIZE; PH; SENSATION; SHEEP; STEM CELL; STREPTOCOCCUS THERMOPHILUS; TASTE; PROCEDURES;

ANIMALS; ARGENTINA; CHEESE; COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS; MILK PROTEINS; PARTICLE SIZE; PEPTIDES; SENSATION; SHEEP; STEM CELLS; STREPTOCOCCUS THERMOPHILUS; TASTE;

LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; LACTOBACILLUS HELVETICUS; OVIS ARIES; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS; ZEA MAYS;

EID: 70449938010     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3776     Document Type: Article

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