Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 23-30

  Voigt, Daniela D ^a   Chevalier, François ^a,b   Donaghy, John A ^c   Patterson, Margaret F ^c   Qian, Michael C ^d   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b INSTITUT DE RADIOBIOLOGIE CELLULAIRE ET MOLÉCULAIRE   (France)

^c AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

2D electrophoresis; Cheddar cheese; Colour; High pressure; Proteolysis

Indexed keywords

2-D ELECTROPHORESIS; CHEDDAR CHEESE; COLOUR MEASUREMENT; COMPETITIVE ADVANTAGE; FREE FATTY ACID; HIGH DEMAND; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; LACTIC ACID BACTERIA; MICROBIAL CONTAMINATION; MICROBIAL COUNT; RAW MILK; RAW MILK CHEESE; RISK FACTORS;

COLOR; COMPETITION; ELECTROPHORESIS; LACTIC ACID; PROTEOLYSIS;

MANUFACTURE;

BACTERIA (MICROORGANISMS);

EID: 84857456013     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.10.004     Document Type: Article

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