The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

Author:

Ceruti Roberto J.,Zorrilla Susana E.,Sihufe Guillermo A.

Funder

Universidad Nacional del Litoral

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. The effect of elevated ripening temperatures on proteolysis and flavour development in Cheddar cheese I: Higher initial storage temperatures;Aston;New Zealand Journal of Dairy Science and Technology,1983

2. Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data — a review;Coker;International Dairy Journal,2005

3. Sources of umami taste in Cheddar and Swiss cheeses;Drake;Journal of Food Science,2007

4. Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process;Ferrazza;Food Research International,2004

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