Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle

Journal of Dairy Research

Volumn 79, Issue 2, 2012, Pages 176-184

  Hinz, Katharina ^a   O'Connor, Paula M ^b   O'Brien, Bernadette ^c   Huppertz, Thom ^d   Ross, R Paul ^b   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

2 DE; Bovine milk; cheese; lactation stage; proteolysis

Indexed keywords

CASEIN; MILK PROTEIN; PLASMIN;

ANIMAL; ARTICLE; CATTLE; CHEESE; CHEMISTRY; FEMALE; FOOD HANDLING; LACTATION; METABOLISM; METHODOLOGY; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEOMICS; SEASON;

ANIMALS; CASEINS; CATTLE; CHEESE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; FIBRINOLYSIN; FOOD HANDLING; LACTATION; MILK; MILK PROTEINS; PROTEOLYSIS; PROTEOMICS; SEASONS;

EID: 84860140596     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029912000027     Document Type: Article

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