The effect of beta-lactoglobulin genetic variants on the hydrolysis of alphas1- and beta-casein in cheddar cheese
1997
Hill, J.P. | LOwe, R. (New Zealand Dairy Research Inst., Palmerston North (New Zealand). Food Science Section)
The hydrolysis of alphas1- and beta-casein during the maturation of Cheddar cheese manufactured from beta-lactoglobulin AA and BB phenotype milks and bulk factory milk was investigated using polyacrylamide gel electrophoresis. No differences in the hydrolysis of alphas1- and beta-casein were observed or in the formation and hydrolysis of the peptide alphas1-I-casein during the maturation of the Cheddar cheese types.
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Эту запись предоставил University of Liège