Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage-Reference-Cited by-同舟云学术

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Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage

Published:1989-03 Issue:3 Volume:72 Page:591-603
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Basch J.J.,Farrell H.M.,Walsh R.A.,Konstance R.P.,Kumosinski T.F.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference12 articles.

1. Quan-titation of caseins and whey proteins of processed milks and whey protein concentrates, applicationof gel electrophoresis, and comparisons with Harland-Ashworth procedure;Basch;J. Dairy Sci.,1985

2. Diffusion;Bull,1943

3. Variation ofthe protein composition of bovine casein micelles and serum caseins in relation to micelle size;Davies;J. Dairy Res.,1983

4. Nomenclature of proteins of cow's milk: fifth revision;Eigel;J. Dairy Sci.,1984

5. Modeling of calcium-induced solubility profiles of casein for biotechnology: influence of primarystructure and post-translational modification;Farrell;J.Ind. Microbiol.,1988

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