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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书目信息
Journal of food science : an official publication of the Institute of Food Technologists
卷
57
ISSN
0022-1147
页码
v.622-628(3)
其它主题
Murissage; Analisis organoleptico
语言
英语
注释
references. AVAILABILITY: US (DNAL 389.8 F7322).
类型
Journal Article; Journal Part
来源
Journal-of-food-science-:-an-official-publication-of-the-Institute-of-Food-Technologists (USA). (May-Jun 1992). v. 57(3) p. 622-628.
团体作者
California Polytechnic State University, San Luis Obispo, CA
Philippines Univ., Los Banos, College, Laguna (Philippines).
2012-11-15
AGRIS AP