Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

Journal of Dairy Science

Volumn 96, Issue 12, 2013, Pages 7490-7499

  Alves, L S ^a   Merheb Dini, C ^a   Gomes, E ^b   da Silva, R ^b   Gigante, M L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Capillary electrophoresis; Fungal enzyme; Sensory acceptance; Yield

Indexed keywords

FUNGI; RHIZOMUCOR; THERMOMUCOR INDICAE-SEUDATICAE;

CASEIN; COAGULATING AGENT; FAT INTAKE; PROTEIN INTAKE;

ANALYSIS; ANIMAL; CAPILLARY ELECTROPHORESIS; CHEESE; COMPARATIVE STUDY; DAIRYING; DRUG EFFECTS; FAT INTAKE; HYDROLYSIS; METABOLISM; PROCEDURES; PROTEIN DEGRADATION; PROTEIN INTAKE; STANDARDS;

ANIMALS; CASEINS; CHEESE; COAGULANTS; DAIRYING; DIETARY FATS; DIETARY PROTEINS; ELECTROPHORESIS, CAPILLARY; HYDROLYSIS; PROTEOLYSIS;

EID: 84888026096     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7119     Document Type: Article

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