The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours-Reference-Cited by-同舟云学术

The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours

Published:2019-04-10 Issue: Volume: Page:
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Salum Pelin¹,Erbay Zafer²^ORCID,Selli Serkan³

Affiliation:

1. Department of Food Engineering Institute of Natural and Applied Sciences Cukurova University 01130 Adana Turkey

2. Department of Food Engineering Faculty of Engineering Adana Science and Technology University 01250 Adana Turkey

3. Department of Food Engineering Faculty of Agriculture Cukurova University 01130 Adana Turkey

Funder

The Scientific and Technological Research Council of Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12591

Reference63 articles.

1. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

2. Imitation of soymilk–cow’s milk mixed enzyme modified cheese: their composition, proteolysis, lipolysis and sensory properties

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