Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening-Reference-Cited by-同舟云学术

Proteolysis and texture changes of a Spanish soft cheese (‘Torta del Casar’) manufactured with raw ewe milk and vegetable rennet during ripening

Published:2010-03 Issue:3 Volume:45 Page:512-519
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Francisco-José Delgado,Joaquín Rodríguez-Pinilla,José González-Crespo,Ramírez Rosario,Isidro Roa

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02157.x/fullpdf

Reference31 articles.

1. Ardö, Y. (1999). Evaluating proteolysis by analysing the N content of cheese fractions. Bulletin of International Dairy Federation N 337, pp. 4-9.

2. Casein characterization in the Sarda ovine breed;Chianese;Proceedings of the XLIV Italian Society of Veterinary Science, National Congress, Stresa,1990

3. A study of polymorphism in milk proteins from local and imported dairy sheep in Australia by capillary electrophoresis;Clément;Food Science and Technology,2006

4. Rheological evaluation of maturing Cheddar cheese;Creamer;Journal of Food Science,1982

5. Characterization of the volatile profile of a Spanish ewe raw milk soft cheese P.D.O. Torta del Casar during ripening by SPME-GC-MS;Delgado;Food Chemistry,2010

Cited by 41 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. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening;Food Research International;2024-06

2. Fiber optic fluorescence as non-invasive tool to monitor the ripening process of cheeses: Torta del casar and Queso de la Serena;LWT;2024-05

3. Proteolytic, milk-clotting, and stability properties of proteases from Solanum elaeagnifolium fruit;Biocatalysis and Agricultural Biotechnology;2024-04

4. Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses;Food Bioscience;2024-02

5. Linking casein hydrolysis by chymosin and plasmin to the rheological and textural properties of model cheese;LWT;2023-08