EFFECT OF ELEVATED RIPENING TEMPERATURES ON PROTEOLYSIS AND FLAVOR DEVELOPMENT IN CHEDDAR CHEESE

被引：54

作者：

ASTON, JW

GILES, JE

DURWARD, IG

DULLEY, JR

机构：

来源：

关键词：

D O I：

10.1017/S0022029900024523

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：565 / 572

页数：8

共 23 条

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[2]

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[3]

BAKER BC, 1977, POCKET BOOK CHEDDAR

[4]

DULLEY JR, 1976, AUST J DAIRY TECHNOL, V31, P143

[5]

FEDRICK IA, 1984, NEW ZEAL J DAIRY SCI, V19, P141

[6]

FEDRICK IA, 1983, NEW ZEAL J DAIRY SCI, V18, P253

[7]

FRYER TF, 1982, 21ST INT DAIR C MOSC, V1, P485

[8]

GRIEVE PA, 1983, AUST J DAIRY TECHNOL, V38, P49

[9]

JARRETT WD, 1982, AUST J DAIRY TECHNOL, V37, P55

[10] ACCELERATED CHEESE RIPENING WITH FOOD GRADE PROTEINASES [J].

LAW, BA ;

WIGMORE, A .