Proteolysis and related enzymatic activities in ten Greek cheese varieties

Dairy Science and Technology

Volumn 92, Issue 1, 2012, Pages 57-73

  Nega, Agnes ^a   Moatsou, Golfo ^b  

^a UNIVERSITY OF WEST ATTICA   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Cheese varieties; Peptide profiles; Plasmin; Proteolysis; Residual chymosin

Indexed keywords

CHEESE-MAKING; CHYMOSIN; COMMERCIAL SAMPLE; DRY MATTERS; ENZYMATIC ACTIVITIES; MEAN VALUES; NITROGEN FRACTION; PASTA FILATA; PEPTIDE PROFILE; PHYSICO-CHEMICAL COMPOSITION; PLASMIN; PROTEOLYTIC ENZYME; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; RP-HPLC; SOLUBLE FRACTION; TECHNOLOGICAL FACTORS; TOTAL NITROGEN;

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NITROGEN; PROTEOLYSIS;

CHEESES;

EID: 81255152691     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0043-4     Document Type: Article

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