Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård-Reference-Cited by-同舟云学术

Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgård

Published:2007-05 Issue:5 Volume:17 Page:513-524
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ardö Y.,Lilbæk H.,Kristiansen K.R.,Zakora M.,Otte J.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference22 articles.

1. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120g trichloroacetic acid/L;Addeo;Journal of Dairy Research,1994

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

3. Proteolysis of the semi-hard cheese Herrgård made at different dairies. Exploratory study;Antonsson;Milchwissenshaft,2003

4. Ardö, Y. (1993). Swedish cheese varieties. In: P. F. Fox (Ed.), Cheese: Chemistry, physics and microbiology, Vol. 2. Major cheese groups (2nd ed.) (pp 254–257). London, UK: Chapman & Hall.

5. Cheese ripening. General mechanisms and specific cheese varieties;Ardö;Bulletin of the International Dairy Federation,2001

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