Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents

Journal of Dairy Science

Volumn 94, Issue 12, 2011, Pages 5786-5793

  Sanchez Macias D ^a   Morales delaNuez, A ^a   Moreno Indias, I ^a   Hernandez Castellano L E ^a   Mendoza Grimon V ^a   Castro, N ^a   Arguello A ^a  

^a UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

Author keywords

Goat milk; Lipolysis; Low fat cheese; Proteolysis

Indexed keywords

FAT; FATTY ACID; LIPID; MILK PROTEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; GOAT; LIPOLYSIS; METHODOLOGY; MILK; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; STANDARD;

ANIMALS; CHEESE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATS; FATTY ACIDS, NONESTERIFIED; FOOD TECHNOLOGY; GOATS; HYDROGEN-ION CONCENTRATION; LIPIDS; LIPOLYSIS; MILK; MILK PROTEINS; PROTEOLYSIS;

EID: 82155192926     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4423     Document Type: Article

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