Proteolysis of Cheese Slurry Made from Pulsed Electric Field-Treated Milk

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 47-54

  Yu, Li Juan ^a   Ngadi, Michael ^a   Raghavan, Vijaya ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Cheese curd slurry; Proteolysis; Pulsed electric field

Indexed keywords

CHEESE CURDS; CHEESE SLURRIES; FOOD SAMPLES; FREE AMINO ACIDS; HEAT PROCESSING; HIGH QUALITY; MILK SAMPLE; NON-THERMAL PASTEURIZATION; PASTEURIZED MILK; PUBLIC HEALTH; PULSE FREQUENCIES; PULSE WIDTH; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; RAW MILK; RAW MILK CHEESE; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SQUARE WAVEFORM; STAINLESS STEEL ELECTRODE; TEXTURE CHARACTERISTICS;

AMINO ACIDS; ELECTRIC FIELDS; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PASTEURIZATION; PEPTIDES; PROTEOLYSIS; STAINLESS STEEL;

PULSE GENERATORS;

EID: 84856221157     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0341-5     Document Type: Article

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