Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 583-588

  Ferrandini, E ^a   Lopez M B ^a   Castillo, M ^b   Laencina, J ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Goat cheese; Nitrogen fractions; Rennet paste; Texture

Indexed keywords

ENZYME CONCENTRATIONS; FRACTURE STRAIN; FRACTURE STRESS; GOAT CHEESE; MILK-CLOTTING ACTIVITY; MOISTURE CONTENTS; NITROGEN FRACTION; PROTEIN MATRIX; RENNET PASTE; TEXTURAL PROPERTIES;

FRACTURE; NITROGEN; TEXTURES;

CHEESES;

CHYMOSIN; NITROGEN; PROTEINASE;

ARTICLE; CALF (BOVINE); CHEESE; CONTROLLED STUDY; FOOD TEXTURE; GOAT; HYDROLYSIS; LAMB; MILK; PH MEASUREMENT; PROTEIN DEGRADATION; SOLUBILITY;

CAPRA HIRCUS;

EID: 77955770066     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.079     Document Type: Article

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