Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

European Food Research and Technology

Volumn 234, Issue 3, 2012, Pages 527-533

  Faccia, M ^a   Picariello, G ^b   Trani, A ^a   Loizzo, P ^a   Gambacorta, G ^a   Lamacchia, C ^c   Di Luccia, A ^c  

^a UNIVERSITY OF BARI   (Italy)

^b CNR   (Italy)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Cacioricotta cheese; Fig coagulant; MALDI ToF mass spectrometry; Peptides; Proteolysis

Indexed keywords

FICUS CARICA; FIG COAGULANT; LOW MOLECULAR WEIGHT; MALDI TOF MS; MALDI-TOF MASS SPECTROMETRY; MILK COAGULATION; MOLECULAR LEVELS; NITROGEN FRACTION; RP-HPLC; VEGETABLE COAGULANTS; WATERSOLUBLE;

AMINO ACIDS; CHROMATOGRAPHIC ANALYSIS; COAGULATION; EMPLOYMENT; LATEXES; MASS SPECTROMETRY; PEPTIDES; PROTEOLYSIS; VEGETABLES;

CHEESES;

CAPRA HIRCUS; FICUS CARICA;

EID: 84857238762     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1668-0     Document Type: Article

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