Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content-Reference-Cited by-同舟云学术

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Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content

Published:2022-12 Issue:12 Volume:105 Page:9367-9386
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Reale E.,Govindasamy-Lucey S.,Lu Y.,Johnson M.E.,Jaeggi J.J.,Molitor M.,Lucey J.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference60 articles.

1. Effect of microfiltration on plasmin activity;Aaltonen;Int. Dairy J.,2011

2. UF milk reduces bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide-producing culture;Agrawal;J. Dairy Sci.,2007

3. Official Methods of Analysis;AOAC International,2000

4. Vatless manufacturing of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates;Ardisson-Korat;J. Dairy Sci.,2004

5. Suitability of recombinant camel (Camelus dromedaries) chymosin as a coagulant for Cheddar cheese;Bansal;Int. Dairy J.,2009

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3. Novel Drying Technologies for Future Animal- and Plant-Derived Protein Foods: Research Progress, Challenges, and Potential Applications;FOOD BIOPROCESS TECH;2024

4. Simple & better – Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties;International Journal of Food Microbiology;2023-12

5. Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review;International Journal of Dairy Technology;2023-09-11

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