Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk

Food Chemistry

Volumn 176, Issue , 2015, Pages 433-440

  Zamora, A ^a   Juan, B ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Fresh cheese; Lipolysis; Oxidation; Proteolysis; Ultra high pressure homogenization

Indexed keywords

COLD STORAGE; ENZYMES; FOOD PROCESSING; FOOD STORAGE; MOISTURE; OXIDATION; PASTEURIZATION; PROTEOLYSIS; STARTERS;

BIOCHEMICAL CHANGES; CONVENTIONAL TREATMENTS; HIGH QUALITY; LIPOLYSIS; MOISTURE LOSS; PASTEURISATION; ULTRA-HIGH PRESSURE HOMOGENIZATIONS; ULTRAHIGH PRESSURE;

HIGH PRESSURE EFFECTS;

ARTICLE; BIOCHEMICAL COMPOSITION; CHEESE; CHEESE RIPENING; CRYOPRESERVATION; ELECTROPHORETIC MOBILITY; FAT CONTENT; GLYCOLYSIS; LIPID OXIDATION; LIPOLYSIS; MILK; MOISTURE; OXIDATION; PASTEURIZATION; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN INTERACTION; ULTRA HIGH PRESSURE HOMOGENISATION; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; FOOD HANDLING; GENETICALLY MODIFIED FOOD; MICROBIOLOGY; PRESSURE; PROCEDURES;

ANIMALS; CATTLE; CHEESE; FOOD HANDLING; FOOD, GENETICALLY MODIFIED; MILK; PASTEURIZATION; PRESSURE;

EID: 84920718968     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.070     Document Type: Article

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