Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Dairy Science and Technology

Volumn 92, Issue 5, 2012, Pages 593-612

  Børsting, Mette W ^a,b   Qvist, Karsten B ^b   Rasmussen, Morten ^c   Vindeløv, Jannik ^b   Vogensen, Finn K ^a   Ardö, Ylva ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

^c UNIVERSITY OF SOUTHERN DENMARK   (Denmark)

Author keywords

Amino acid release; Bitterness; Proteolysis; Reduced fat Cheddar cheese; Rheology

Indexed keywords

BITTERNESS; CHEDDAR CHEESE; CHYMOSIN; FLAVOUR DEVELOPMENT; FREE AMINO ACIDS; HIGH QUALITY; OPTIMISATIONS; PEPTIDE PROFILE; PROTEOLYTIC ACTIVITIES; RHEOLOGICAL PROPERTY; RIPENING PERIODS; SENSORY PANELS; SENSORY PROPERTIES; STARTER CULTURES; THERMOPHILIC STRAINS;

CASEIN; COAGULATION; FRACTURE; PEPTIDES; PROTEOLYSIS; RHEOLOGY;

AMINO ACIDS;

BOVINAE; LACTOBACILLUS;

EID: 84872010649     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0080-7     Document Type: Conference Paper

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