✦ LIBER ✦

Hydrolysis of αs- and β-caseins during ripening of Serra cheese

✍ Scribed by A.C. Macedo; F.X. Malcata

Book ID: 108433929
Publisher: Elsevier Science
Year: 1997
Tongue: English
Weight: 722 KB
Volume: 58
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(96)00194-x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of Milk-Clotting Enzyme Concen

Influence of Milk-Clotting Enzyme Concentration on the αS1-Casein Hydrolysis During Soft Cheeses Ripening

✍ E.R. Hynes; C.A. Meinardi; N. Sabbag; T. Cattaneo; M.C. Candioti; C.A. Zalazar 📂 Article 📅 2001 🏛 American Dairy Science Association 🌐 English ⚖ 305 KB

Influence of Residual Milk-Clotting Enzy

Influence of Residual Milk-Clotting Enzyme on αs1 Casein Hydrolysis During Ripening of Reggianito Argentino Cheese

✍ E.R. Hynes; L. Aparo; M.C. Candioti 📂 Article 📅 2004 🏛 American Dairy Science Association 🌐 English ⚖ 778 KB

Relation of Ash/Moisture Quotients in So

Relation of Ash/Moisture Quotients in Some Cheeses to Hydrolysis of αs- and β-Casein

✍ Marcos, A.; Fernández-Salguero, J.; Esteban, M.A.; León, F. 📂 Article 📅 1979 🏛 American Dairy Science Association 🌐 English ⚖ 300 KB

Proteolysis of αs-Casein as a Marker of

Proteolysis of αs-Casein as a Marker of Grana Padano Cheese Ripening

✍ A. Gaiaschi; B. Beretta; C. Poiesi; A. Conti; M.G. Giuffrida; C.L. Galli; P. Res 📂 Article 📅 2000 🏛 American Dairy Science Association 🌐 English ⚖ 745 KB

Effect of β-casein concentration in chee

Effect of β-casein concentration in cheese milk on rennet coagulation properties, cheese composition and cheese ripening

✍ Daniel St-Gelais; Sylvie Haché 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 180 KB

Changes of lactose, lactic acid, and ace

Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening

✍ Angela C. Macedo; F. X. Malcata 📂 Article 📅 1997 🏛 Springer 🌐 English ⚖ 59 KB