Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies-Reference-Cited by-同舟云学术

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Proteolysis and Microstructure of Piacentinu Ennese Cheese Made Using Different Farm Technologies

Published:2006-01 Issue:1 Volume:89 Page:37-48
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Fallico V.,Tuminello L.,Pediliggieri C.,Horne J.,Carpino S.,Licitra G.

Funder

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference51 articles.

1. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001

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

3. Official Methods of Analysis,2000

4. The microbiology of cheese ripening;Beresford,2004

5. Ripening and qualità of Swiss-type cheese made from raw, pasteurized or microfiltered milk;Beuvier;Int. Dairy J.,1997

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