Heat treatment of cheese milk : Effect on plasmin activity and proteolysis during cheese ripening
- Author
- BENFELDT, C1 ; SØRENSEN, J1 ; ELLEGARD, K. H1 ; PETERSEN, T. E2
[1] MD Foods Research and Development Centre, Rørdrumvej 2, 8220 Brabrand, Denmark
[2] Protein Chemistry Laboratory, University of Aarhus, Science Park, Gustav Wiedsvej 10c, 8000 Aarhus, Denmark - Source
International dairy journal. 1997, Vol 7, Num 11, pp 723-731 ; ref : 1 p.1/4
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Affinage fromage Aptitude technologique Caséine Danbo Durée Effet température Lait Plasmin Protéolyse Traitement thermique Enzyme Fromage à pate dure Hydrolases Peptidases Protéine lait Serine endopeptidases Technologie fromagère
- Keyword (en)
- Enzymatic activity Cheese ripening Processing quality Casein Danbo Duration Temperature effect Milk Plasmin Proteolysis Heat treatment Enzyme Hard cheese Hydrolases Peptidases Milk protein Serine endopeptidases Cheesemaking
- Keyword (es)
- Actividad enzimática Curación queso Aptitud tecnológica Caseina Danbo Duración Efecto temperatura Leche Plasmin Proteolisis Tratamiento térmico Enzima Queso duro Hydrolases Peptidases Proteína leche Serine endopeptidases Tecnología quesera
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2244729
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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