Accelerated Ripening of Ewes’ Milk Manchego Cheese: The Effect of Neutral Proteinases-Reference-Cited by-同舟云学术

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Accelerated Ripening of Ewes’ Milk Manchego Cheese: The Effect of Neutral Proteinases

Published:1991-12 Issue:12 Volume:74 Page:4108-4118
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Nuñez M.,Guillen A.M.,Rodriguez-Marin M.A.,Marcilla A.M.,Gaya P.,Medina M.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. Liposomes as protein carriers for the accelerated ripening of SaintPaulin type cheese;Alkhalaf;J. Food Sci.,1988

2. Utilisation de Rulactine en tant qu’agent d’affinage dans des fromages à pâte pressée;Alkhalaf;Lait,1987

3. Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme;Ardö;J. Dairy Res.,1988

4. Textural analysis of cheese;Chen;J. Dairy Sci.,1979

5. Rheological evaluation of maturing Cheddar cheese;Creamer;J. Food Sci.,1982

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