Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese-Reference-Cited by-同舟云学术

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Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Published:2005-09 Issue:9 Volume:88 Page:3101-3114
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

O’Mahony J.A.,Lucey J.A.,McSweeney P.L.H.

Funder

National University of Ireland

University of Wisconsin-Madison

Dairy Management Inc

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference59 articles.

1. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

2. Plasmin in milk and dairy products;Bastian;Int. Dairy J.,1996

3. Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese;Benech;J. Dairy Sci.,2003

4. A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250;Blakesley;Anal. Biochem.,1977

5. Texture profile analysis;Bourne;Food Technol.,1978

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