Influence of cheese making technologies on plasmin and coagulant associated proteolysis

LWT

Volumn 64, Issue 1, 2015, Pages 282-288

  Vélez, María Ayelén ^a   Bergamini, Carina Viviana ^a   Ramonda, María Belén ^a   Candioti, Mario César ^a   Hynes, Erica Rut ^a   Perotti, María Cristina ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Cheese making technologies; Coagulant; Plasmin; Plasminogen; Proteolysis

Indexed keywords

CHEMICAL ACTIVATION; COAGULATION; ELECTROPHORESIS; ENZYMES; NITROGEN; PROTEOLYSIS; WASHING;

CHEESE MAKING; COAGULANT; COAGULANT ACTIVITY; COOKING TEMPERATURES; PLASMIN; PLASMINOGEN; PLASMINOGEN ACTIVATORS; PLASMINOGEN SYSTEMS;

DAIRIES;

EID: 84947933282     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.05.053     Document Type: Article

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