Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening-Reference-Cited by-同舟云学术

Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Published:2023-03 Issue: Volume:138 Page:105540
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Xia Xiaofeng,Arju Georg,Taivosalo Anastassia,Lints Taivo,Kriščiunaite Tiina,Vilu Raivo,Corrigan Bernard M.,Gai Nan,Fenelon Mark A.,Tobin John T.,Kilcawley Kieran,Kelly Alan L.,McSweeney Paul L.H.,Sheehan Jeremiah J.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference66 articles.

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4. Vatless manufacturing of low-moisture part-skim Mozzarella cheese from highly concentrated skim milk microfiltration retentates;Ardisson-Korat;Journal of Dairy Science,2004

5. Biochemistry of cheese ripening: Proteolysis;Ardo,2017

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