Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese

Journal of Dairy Science

Volumn 97, Issue 1, 2014, Pages 85-96

  Moynihan, A C ^a   Govindasamy Lucey, S ^b   Jaeggi, J J ^b   Johnson, M E ^b   Lucey, J A ^b   McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Camel chymosin; Low moisture part skim Mozzarella cheese; Performance shelf life; Proteolysis

Indexed keywords

BOVINAE;

CALCIUM; CHYMOSIN; FAT INTAKE; PROTEIN INTAKE;

ANALYSIS; ANIMAL; BOVINE; CAMEL; CHEESE; CHEMISTRY; CONSUMER ATTITUDE; FAT INTAKE; FLOW KINETICS; FOOD HANDLING; HUMAN; METABOLISM; MILK; PH; PROCEDURES; PROTEIN DEGRADATION; PROTEIN INTAKE; TASTE; TEMPERATURE;

ANIMALS; CALCIUM; CAMELS; CATTLE; CHEESE; CHYMOSIN; CONSUMER BEHAVIOR; DIETARY FATS; DIETARY PROTEINS; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; PROTEOLYSIS; RHEOLOGY; TASTE; TEMPERATURE;

EID: 84890797931     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7081     Document Type: Article

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