Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses-Reference-Cited by-同舟云学术

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Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses

Published:2006-07 Issue:7 Volume:89 Page:2397-2407
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ferreira I.M.P.L.V.O.,Veiros C.,Pinho O.,Veloso A.C.A.,Peres A.M.,Mendonça A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

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

2. Affinage et cualité du Gruyère de Comté. II. Influence de l’affinage sur l’ évolution des caractéristique physico-chimimiques des fromages;Berdague;Lait,1987

3. Possibilities of different animal milk detection in milk detection in milk and dairy products—A review;Borková;Czech. J. Food Sci.,2005

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye-binding;Bradford;Anal. Biochem.,1976

5. Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters;Bustamante;Int. Dairy J.,2003

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