Proteolysis in rennet-coagulated spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide

J Dairy Res. 2003 Feb;70(1):115-22. doi: 10.1017/s0022029902005952.
No abstract available

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Carbon Dioxide / administration & dosage*
  • Caseins / metabolism
  • Cheese* / analysis
  • Chymosin / metabolism*
  • Cold Temperature*
  • Electrophoresis, Polyacrylamide Gel
  • Endopeptidases / metabolism*
  • Food Handling
  • Hydrogen-Ion Concentration
  • Nitrogen / analysis
  • Spain

Substances

  • Caseins
  • Carbon Dioxide
  • rennet
  • Endopeptidases
  • Chymosin
  • Nitrogen