Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese-Reference-Cited by-同舟云学术

Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

Published:2007-02 Issue:2 Volume:17 Page:143-156
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Pirisi Antonio,Pinna Giuliano,Addis Margherita,Piredda Giovanni,Mauriello Rosalba,De Pascale Sabrina,Caira Simonetta,Mamone Gianfranco,Ferranti Pasquale,Addeo Francesco,Chianese Lina

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference63 articles.

1. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano–Reggiano cheese;Addeo;Journal of Dairy Research,1992

2. Gel electrophoresis and immunoblotting for detection of casein proteolysis in cheeses;Addeo;Journal of Dairy Research,1995

3. Effect of the use of three different lamb paste rennets on lipolysis of the PDO Pecorino Romano cheese;Addis;International Dairy Journal,2005

4. The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese;Addis;International Dairy Journal,2005

5. Coagulating and lipolytic activities of artisanal lamb rennet pastes;Bustamante;Journal of Dairy Research,2000

Cited by 38 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. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum;Food Research International;2023-11

2. Sensory Profiles of Very Hard Italian Cheeses and Related Varieties;Sensory Profiling of Dairy Products;2023-05-12

3. Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese;Foods;2023-03-03

4. Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method;Separations;2019-02-19

5. Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine);Mljekarstvo;2019-01-02