Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data

Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

Published:2005-06 Issue:6-9 Volume:15 Page:631-643
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Coker C.J.,Crawford R.A.,Johnston K.A.,Singh H.,Creamer L.K.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference118 articles.

1. Application of stepwise discriminant analysis to parameters for characterizing frozen Cabrales cheeses;Alonso;Journal of Dairy Science,1987

2. Assessment of accelerated cheese ripening by reverse-phase HPLC;Amantea,1995

3. Optimization of HPLC resolution and subsequent discriminant analysis for objective flavour evaluation of Cheddar cheese;Amantea;Journal of Dairy Science,1984

4. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;International Journal of Food Microbiology,2003

5. Evaluating proteolysis by analysing the N content of cheese fractions;Ardö;International Dairy Federation Bulletin,1999

Cited by 50 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. Efficacy of nanoencapsulated Moringa oleifera L. seeds and Ocimum tenuiflorum L. leaves extracts incorporated in functional soft cheese on streptozotocin-induced diabetic rats;Phytomedicine Plus;2024-08

2. Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese;Food and Bioproducts Processing;2024-03

3. Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage;Scientific Reports;2024-02-14

4. Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process;Journal of Dairy Science;2023-11

5. Classification of cheese varieties from Switzerland using machine learning methods: Free volatile carboxylic acids;LWT;2023-07