Methods for Assessing Proteolysis in Cheese During Maturation

Author:

Fox P. F.,McSweeney P. L. H.,Singh T. K.

Publisher

Springer US

Reference243 articles.

1. Abd-El-Salam, M.H., and El-Shibiny, S., 1972, Changes in proteins of Domiati cheese during pickling, J. Dairy Res. 39:219.

2. Abdel Baky, A.A., Abo Ella, W.M., Aly, M.E., and Fox, P.E., 1987, Improving the quality of Ras-type cheese made from recombined milk containing high levels of total solids, Food Chem. 26:175.

3. Abo El-Ella, W.M., Abdel Baky, A.A., Aly, M.E., and Fox, P.E., 1988, Effect of ripening temperatures on proteolysis and lipolysis in the outer and inner regions of Ras-type cheese made by various salting methods, Food Chem 28:1.

4. Addeo, F., Chianese, L., Di Luccia, A., Petrilli, P., Mauriello, R., mid Anelli, G., 1983, Identification of bovine casein variants by gel isoelectric focusing, Milchwissenschaft 38:586.

5. Addeo, F., Moio, L., Chianese, L., Stingo, C, and Di Luccia, A., 1990a, Improved procedure for detecting bovine and ovine milk mixtures in cheese by isoelectric focusing of para-κ-casein,Milchwissenschaft 45:221.

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