About: Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese     Goto   Sponge   NotDistinct   Permalink

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  • The aim of this work was to study proteolysis in Cheddar cheese made from goat s milk and to determine the effect of different levels of coagulant on its ripening. Different levels of coagulant affected the extent of proteolysis. Cheeses with the highest levels of rennet had higher proteolysis indices (i.e., %WSN/TN, EISF by RP-HPLC). As ripening progressed, fewer differences in peptide patterns were apparent, confirming the importance of the coagulant as an agent for primary proteolysis in cheese, in particular in the production of intermediate size peptides.
  • The aim of this work was to study proteolysis in Cheddar cheese made from goat s milk and to determine the effect of different levels of coagulant on its ripening. Different levels of coagulant affected the extent of proteolysis. Cheeses with the highest levels of rennet had higher proteolysis indices (i.e., %WSN/TN, EISF by RP-HPLC). As ripening progressed, fewer differences in peptide patterns were apparent, confirming the importance of the coagulant as an agent for primary proteolysis in cheese, in particular in the production of intermediate size peptides. (en)
Title
  • Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese
  • Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese (en)
skos:prefLabel
  • Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese
  • Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese (en)
skos:notation
  • RIV/62156489:43210/00:23401012!RIV/2001/MSM/432101/N
http://linked.open.../vavai/riv/strany
  • 85
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
  • Kubiš, Igor
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 709609
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/00:23401012
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Cheddar cheese;ripening;coagulant (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [A825C1D43980]
http://linked.open...i/riv/mistoVydani
  • UCC Cork, Ireland
http://linked.open...i/riv/nazevZdroje
  • 30th annual food science and technology research conference
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Kubiš, Igor
  • Kelly, Alan
  • McSweeney, Paul
  • Sousa, Maria
  • Walsh-O'Grady, Diedra
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • UCC Cork
http://localhost/t...ganizacniJednotka
  • 43210
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