Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic

European Food Research and Technology

Volumn 240, Issue 6, 2015, Pages 1167-1176

  Delgado, Francisco José ^a   Rodríguez Pinilla, Joaquín ^a   Márquez, Gracia ^a   Roa, Isidro ^a   Ramírez, Rosario ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

Author keywords

Cheese proteolysis; High pressure; Raw milk; Refrigerated storage

Indexed keywords

CASEIN; HIGH PRESSURE EFFECTS; NITROGEN; PROTEOLYSIS;

HIGH PRESSURE; HIGH PRESSURE PROCESSING; HIGH PRESSURE TREATMENTS; NITROGEN FRACTION; PHYSICOCHEMICAL PARAMETERS; RAW MILK; REFRIGERATED STORAGES; TEXTURAL CHANGES;

FOOD STORAGE;

EID: 84939941538     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2420-3     Document Type: Article

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