Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality-Reference-Cited by-同舟云学术

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Influence of different genetic polymorphisms of αS1- and κ-casein on Havarti-type cheese: Effects on cheese-making efficiency and cheese quality

Published:2023-10 Issue: Volume:145 Page:105736
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Olsen Martine Andrea^ORCID,Ketto Isaya Appelesy,Øyaas Jorun,Abdelghani Ahmed,Myhrer Kristine Svartbekk,Skeie Siv Borghild^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference44 articles.

1. The effects of milk protein polymorphisms on milk components and cheese-producing ability;Aleandri;Journal of Dairy Science,1990

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

3. Cheese yield;Banks,2007

4. Effect of κ-casein B relative content in bulk milk κ-casein on Montasio, Asiago, and Caciotta cheese yield using milk of similar protein composition;Bonfatti;Journal of Dairy Science,2011

5. Quantitative determination of free amino acids in cheese, Bulletin 337;Bütikofer,1999

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Casein polymorphisms and implications in cheesemaking;Casein;2024

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