Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Author:

Børsting Mette W.,Qvist Karsten B.,Rasmussen Morten,Vindeløv Jannik,Vogensen Finn K.,Ardö Ylva

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Reference30 articles.

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2. Ardö Y, Polychroniadou A (1999) Laboratory manual for chemical analysis of cheese. European Communities, Office for Official Publications of the European Communities, Luxemburg

3. Ardö Y, Tähtinen HM, Madsen A, Guldager HS, Larsen AB, Otte J, Zakore M, Sørensen NK (2004) Lactobacillus helveticus as adjunct culture in low-fat semi-hard cheese. IDF symposium on cheese ripening, characterisation and technology. The Czech Republic, poster 109

4. Bansal N, Drake MA, Piraino P, Broe ML, Harboe M, Fox PF, McSweeney PLH (2009) Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for cheddar cheese. Int Dairy J 19:510–517

5. Brickley CA, Auty MAE, Piraino P, McSweeney PLH (2007) The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom. J Food Sci 72:C483–C490

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