Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of using different ratios of small ruminants (ovine and caprine) milk on compositional and proteolytic changes during ripening of raw milk lighvan cheese

Published:2024-02 Issue: Volume:149 Page:105821
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Soltani Mostafa^ORCID,Saremnezhad Solmaz,Kanmaz Hilal,Tekin Ali,Gökçe Yasemin,Kaya Busra,Şahingil Didem,Hayaloglu Ali Adnan

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference55 articles.

1. Biochemistry of cheese ripening: Proteolysis;Ardö,2017

2. Formation of free amino acids and bioactive peptides during the ripening of Bulgarian white brined cheeses;Atanasova;Probiotics and Antimicrobial Proteins,2021

3. Effects of partial substitution of goat's milk for sheep's milk, cured scalding and dry salting on proteolysis in Urfa cheese;Atasoy;Journal of Food Processing and Preservation,2019

4. Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses;Ayag;International Dairy Journal,2022

5. Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools;Balthazar;International Dairy Journal,2021

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP