Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 859-865

  Merheb Dini, Carolina ^a   Garcia, Graziele Aparecida Chiuchi ^a   Penna, Ana Lúcia Barretto ^a   Gomes, Eleni ^a   Da Silva, Roberto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Commercial coagulant; Milk clotting enzyme; Prato cheese; Proteolysis; Thermomucor indicae seudaticae N31

Indexed keywords

COMMERCIAL COAGULANT; MILK-CLOTTING ENZYME; PEPTIDE PROFILE; RP-HPLC; TECHNOLOGICAL PARAMETERS; THERMOMUCOR INDICAE-SEUDATICAE N31; TOTAL NITROGEN; TOTAL PROTEIN;

ELECTROPHORESIS; ENZYMES; PROTEOLYSIS;

COAGULATION;

CASEIN; FAT; NITROGEN; PROTEINASE; SODIUM CHLORIDE;

ACIDITY; ARTICLE; ASH; CHEESE; CHEESE RIPENING; ELECTROPHORESIS; FUNGUS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MILK; MOISTURE; PROTEIN DEGRADATION; THERMOMUCOR INDICAE;

THERMOMUCOR INDICAE-SEUDATICAE;

EID: 80052965793     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.105     Document Type: Article

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