Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

Food Research International

Volumn 44, Issue 3, 2011, Pages 765-773

  Milesi, M M ^a   Bergamini, C V ^a   Hynes, E ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Hard cooked cheese; Lactobacillus helveticus; Proteolysis; Sterile cheese extract

Indexed keywords

AQUEOUS PHASE; CHEESE RIPENING; CONTINUOUS REPLENISHMENT; FREE AMINO ACIDS; HARD-COOKED CHEESE; LACTOBACILLUS HELVETICUS; PEPTIDE PROFILE; PROTEINACEOUS MATERIALS; SHORT PERIODS; SKIM MILKS; SOLUBLE PEPTIDES; STERILE CHEESE EXTRACT;

AMINO ACIDS; HYDROLASES; LIQUID CHROMATOGRAPHY; MICROFILTRATION; PEPTIDES; PROTEOLYSIS; STARTERS; SUBSTRATES; WATER FILTRATION;

SOLVENT EXTRACTION;

LACTOBACILLUS HELVETICUS;

EID: 79952361570     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.007     Document Type: Article

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