Milk plasmin activity influence of cheddar cheese quality during ripening.

Farkye N.Y.; Landkrammer C.F.

Milk plasmin activity influence of cheddar cheese quality during ripening.

1992

Farkye N.Y. | Landkrammer C.F.

Up to six-fold increase in plasmin activity in milk did not significantly (p < 0.05) affect the composition (moisture, protein, NaCl) of cheese, although a slight increase in moisture and decrease in protein content of the cheese was noted. Proteolysis in cheese increased with plasmin activity, resulting in improved flavor and overall quality of the cheese after 3 and 6 months ripening. Consistently, increasing the plasmin activity in milk about three-fold resulted in cheese of superior sensory quality.

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AGROVOC Keywords

analyse organoleptique cheese fromage lait leche maduramiento milk organoleptic analysis plasmin plasmina plasmine queso ripening

Bibliographic information

Published in

Journal of food science : an official publication of the Institute of Food Technologists

Volume 57 ISSN 0022-1147

Pagination

v.622-628(3)

Other Subjects

Murissage; Analisis organoleptico

Language

English

Note

references. AVAILABILITY: US (DNAL 389.8 F7322).

Type

Journal Article; Journal Part

Source

Journal-of-food-science-:-an-official-publication-of-the-Institute-of-Food-Technologists (USA). (May-Jun 1992). v. 57(3) p. 622-628.

Corporate Author

California Polytechnic State University, San Luis Obispo, CA

Philippines Univ., Los Banos, College, Laguna (Philippines).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Milk plasmin activity influence of cheddar cheese quality during ripening.

1992

AGROVOC Keywords

Bibliographic information