Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening

International Journal of Food Science and Technology

Volumn 45, Issue 3, 2010, Pages 512-519

  Delgado, Francisco José ^a   Rodríguez Pinilla, Joaquín ^a   González Crespo, José ^a   Ramírez, Rosario ^a   Roa, Isidro ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

Author keywords

Casein; Cheese; Ewe; Proteolysis; Raw milk; Ripening; Texture; Vegetable rennet

Indexed keywords

CAPILLARY ZONE ELECTROPHORESIS; CHEESE RIPENING; EWE; FREE AMINO ACIDS; NITROGEN FRACTION; OPTIMAL TEXTURE; PROTECTED DESIGNATION OF ORIGINS; PROTEOLYTIC CHANGES; PROTEOLYTIC DEGRADATION; RAW MILK; RIPENING; SOFT CHEESE; TEXTURAL CHANGES; TEXTURAL PARAMETERS; TEXTURE ANALYSIS;

AMINO ACIDS; CAPILLARY ELECTROPHORESIS; CASEIN; DEGRADATION; NITROGEN; TEXTURES; VEGETABLES;

CHEESES;

ANIMALIA; WITHANIA COAGULANS;

EID: 77955620921     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02157.x     Document Type: Article

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