Effect of proteolysis and calcium equilibrium on functional properties of natural cheddar cheese during ripening and the resultant processed cheese

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages E248-E253

  Wang, Fang ^a   Zhang, Xiaoying ^a   Luo, Jie ^a   Guo, Huiyuan ^a   Zeng, Steve S ^a,b   Ren, Fazheng ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b LANGSTON UNIVERSITY   (United States)

Author keywords

Calcium; Functional property; Natural Cheddar cheese; Processed cheese; Proteolysis

Indexed keywords

EID: 79955001085     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02085.x     Document Type: Article

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