Influence of Proteolysis and soluble calcium levels on textural changes in the interior and exterior of Iranian UF White Cheese during Ripening

World Academy of Science, Engineering and Technology

Volumn 66, Issue , 2010, Pages 844-849

  Fathollahi, I ^a   Hesari, J ^a   Azadmard, S ^a   Oustan, S ^a  

^a UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Calcium; Proteolysis; Softening; Ultrafiltration; White cheese

Indexed keywords

CORRELATION COEFFICIENT; INTERNAL ZONES; SOFTENING; TEXTURAL CHANGES; WHITE CHEESE;

HARDNESS; TEXTURES; ULTRAFILTRATION;

CALCIUM;

EID: 79951472743     PISSN: 2010376X     EISSN: 20103778     Source Type: Journal    
DOI: None     Document Type: Article

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