Cheesemaking, compositional and functional characteristics of low-moisture part-skim Mozzarella cheese from bovine milks containing kappa-casein AA, AB or BB genetics variants

Walsh, C.D.; Guinee, T.P.; Harrington, D.; Mehra, R.; Murphy, J.; Fitzgerald, R.J.

Cheesemaking, compositional and functional characteristics of low-moisture part-skim Mozzarella cheese from bovine milks containing kappa-casein AA, AB or BB genetics variants

1998

AGROVOC Keywords

biochemical polymorphism bovin caillebotte calidad casein caseina cattle cheese chemicophysical properties cows curd fromage ganado bovino genetic polymorphism industria industrie industry kappa-casein lait leche maduramiento milk milk protein polimorfismo genetico polymorphisme biochimique procesamiento processing proteolisis proteolyse proteolysis quality queso rendement rendimiento ripening traitement vaca vache whey protein yields

Bibliographic information

Published in

Journal of Dairy Research (United Kingdom)

Volume 65 Issue 2

Pagination

pp. 307-315

Other Subjects

Murissage; Propiedades fisicoquimicas; Qualite; Requeson; Proteine du lait; Proteinas de suero de leche; Proteine de lactoserum; Mozzarella cheese; Polymorphisme genetique; Proteinas de la leche; Manufacture; Propriete physicochimique; Fabricacion del queso; Cheesemaking; Fabrication fromagere; Caseine; Polimorfismo bioquimico

Language

English

Note

27 ref.

In AGRIS since: 1998-08-15

Format: AGRIS AP

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