Effect of proteolysis during Cheddar cheese aging on the detection of milk protein residues by ELISA-Reference-Cited by-同舟云学术

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Effect of proteolysis during Cheddar cheese aging on the detection of milk protein residues by ELISA

Published:2017-03 Issue:3 Volume:100 Page:1629-1639
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ivens Katherine O.,Baumert Joseph L.,Hutkins Robert L.,Taylor Steve L.

Funder

USDA National Institute of Food and Agriculture

University of Nebraska-Lincoln

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Tolerability of a fully maturated cheese in cow's milk allergic children: Biochemical, immunochemical, and clinical aspects;Alessandri;PLoS One,2012

2. New trends in food allergens detection: Toward biosensing strategies;Alves;Crit. Rev. Food Sci. Nutr.,2016

3. Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese;Børsting;Dairy Sci. Technol.,2012

4. Grated Grana Padano cheese: New hints on how to control quality and recognize imitations;Cattaneo;Dairy Sci. Technol.,2008

5. Protein analysis;Chang,2010

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2. Properties of Low-Fat Cheddar Cheese Prepared from Bovine-Camel Milk Blends: Chemical Composition, Microstructure, Rheology and Volatile Compounds;Journal of Dairy Science;2023-12

3. Effect of Kinnow (Citrus nobilis × C. deliciosa) Peel Oil Coating on the Shelf Stability and Antioxidant Potential of Cheddar Cheese;Journal of Food Quality;2023-10-30

4. ПЕРСПЕКТИВИ ВИКОРИСТАННЯ LАСTOBACILLUS CASEI У ВИРОБНИЦТВІ СИРУ ЗІ СКОРОЧЕНИМ ТЕРМІНОМ ВИЗРІВАННЯ;ПРОДОВОЛЬЧІ РЕСУРСИ;2022-12-25

5. Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content;Journal of Dairy Science;2022-12

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