PROTEOLYSIS DURING CHEESE MANUFACTURE AND RIPENING

被引：485
|
作者：
FOX, PF
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 06期
关键词：
D O I：
10.3168/jds.S0022-0302(89)79246-8
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1379 / 1400
页数：22
相关论文
共 50 条
  • [21] GLYCOLYSIS AND RELATED REACTIONS DURING CHEESE MANUFACTURE AND RIPENING
    FOX, PF
    LUCEY, JA
    COGAN, TM
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1990, 29 (04) : 237 - 253
  • [22] Ultrafiltration of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening
    Benfeldt, C
    [J]. INTERNATIONAL DAIRY JOURNAL, 2006, 16 (06) : 600 - 608
  • [23] The effect of Lactobacillus addition on proteolysis in Gouda cheese during ripening
    Cichosz, G
    Klebukowska, L
    Cichosz, AJ
    Kornacki, M
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2006, 61 (01): : 49 - 52
  • [24] Effect of processing parameters on proteolysis during ripening in cheddar cheese
    Hossain, Shamim
    Khetra, Yogesh
    Ganguly, Sangita
    Sabikhi, Latha
    [J]. INDIAN JOURNAL OF DAIRY SCIENCE, 2019, 72 (04): : 365 - 369
  • [25] STUDIES ON THE RIPENING OF STILTON CHEESE - PROTEOLYSIS
    MADKOR, S
    FOX, PF
    SHALABI, SI
    METWALLI, NH
    [J]. FOOD CHEMISTRY, 1987, 25 (01) : 13 - 29
  • [26] RIPENING OF BLUE CHEESE - CHARACTERIZATION OF PROTEOLYSIS
    HEWEDI, MM
    FOX, PF
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1984, 39 (04): : 198 - 201
  • [27] NINHYDRIN ASSAY FOR PROTEOLYSIS IN RIPENING CHEESE
    PEARCE, KN
    KARAHALIOS, D
    FRIEDMAN, M
    [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (02) : 432 - &
  • [28] Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season
    Macedo, AC
    Malcata, FX
    [J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (03): : 173 - 179
  • [29] Heat treatment of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening
    Benfeldt, C
    Sorensen, J
    Ellegard, KH
    Petersen, TE
    [J]. INTERNATIONAL DAIRY JOURNAL, 1997, 7 (11) : 723 - 731
  • [30] Proteolysis during ripening of composite cheese made by two different hard cheese methods
    Okazaki, Y
    Tamura, Y
    Kato, I
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1999, 46 (02): : 102 - 105
12345