Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference20 articles.
1. Proteinases in bovine milk and their action on caseins;Andrews;Dairy Res.,1983
2. Official methods of analysis,1980
3. Contribution of the components of water-soluble fraction to the flavour of Cheddar cheese;Aston;N. Z. J. Dairy Sci. Technol.,1986
4. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250;Blakesley;Anal. Biochem.,1977
5. Effect of strain of starter culture and of manufacturing procedure on bitterness and protein breakdown in Cheddar cheese;Emmons;J. Dairy Sci.,1962
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