PROTEOLYSIS IN CHEDDAR CHEESE - ROLE OF COAGULANT AND STARTER BACTERIA

被引：122

作者：

OKEEFFE, AM ^{[1
]}

FOX, PF ^{[1
]}

DALY, C ^{[1
]}

机构：

[1] NATL UNIV IRELAND,UNIV COLL CORK,DEPT MICROBIOL,CORK,IRELAND

来源：

JOURNAL OF DAIRY RESEARCH | 1978年 / 45卷 / 03期

关键词：

D O I：

10.1017/S002202990001668X

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

页码：465 / 477

页数：13

共 42 条

[11] INFLUENCE OF SODIUM CHLORIDE ON PROTEOLYSIS OF CASEIN BY RENNET AND BY PEPSIN [J].

FOX, PF ;

WALLEY, BF .

JOURNAL OF DAIRY RESEARCH, 1971, 38 (02) :165-&

[12]

FOX PF, 1974, IRISH J AGR RES, V13, P129

[13] COMPARISON OF RATES OF PROTEOLYSIS DURING RIPENING OF CHEDDAR CHEESES MADE WITH CALF RENNET AND SWINE PEPSIN AS COAGULANTS [J].

GREEN, ML ;

FOSTER, PMD .

JOURNAL OF DAIRY RESEARCH, 1974, 41 (02) :269-&

[14] RENNIN-SENSITIVE BOND IN ALPHA-SL B-CASEIN [J].

HILL, RD ;

LAHAV, E ;

GIVOL, D .

JOURNAL OF DAIRY RESEARCH, 1974, 41 (01) :147-&

[15]

JESPERSEN NJT, 1966, 17TH INT DAIR C MU D, P465

[16]

KLETER G, 1976, NETH MILK DAIRY J, V30, P254

[17] PROTEOSE-PEPTONE FRACTION OF BOVINE MILK - DISTRIBUTION IN PROTEIN SYSTEM [J].

KOLAR, CK ;

BRUNNER, JR .

JOURNAL OF DAIRY SCIENCE, 1969, 52 (10) :1541-&

[18] PROTEOSE-PEPTONE FRACTION OF BOVINE MILK - LACTEAL SERUM COMPONENTS-5 AND COMPONENT-8 - CASEIN-ASSOCIATED GLYCOPROTEINS [J].

KOLAR, CW ;

BRUNNER, JR .

JOURNAL OF DAIRY SCIENCE, 1970, 53 (08) :997-&

[19] CONTRIBUTION OF STARTER STREPTOCOCCI TO FLAVOR DEVELOPMENT IN CHEDDAR CHEESE [J].

LAW, BA ;

CASTANON, MJ ;

SHARPE, ME .

JOURNAL OF DAIRY RESEARCH, 1976, 43 (02) :301-301

[20] RELEASE OF INTRACELLULAR DIPEPTIDASE FROM STARTER STREPTOCOCCI DURING CHEDDAR CHEESE RIPENING [J].

LAW, BA ;

SHARPE, ME ;

REITER, B .

JOURNAL OF DAIRY RESEARCH, 1974, 41 (01) :137-146

← 1 2 3 4 5 →