We studied the influence of the dose of milk-clotting enzyme on αs1-CN degradation,
soluble nitrogen production, and sensory profile for an Argentinean soft cheese: Cremoso …

Milk-clotting enzyme is considered largely denatured after the cooking step in hard cheeses.
Nevertheless, typical hydrolysis products derived from rennet action on αs1-casein have …

Effects of the use of a β-casein powder to enrich cheese milk on rennet coagulation
properties of milk, cheese composition and cheese ripening were investigated. Casein …

Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56
days) and two sampling zones (central and external). Moisture content, salt concentration …

In this work, we assessed the influence of coagulant residual activity and primary proteolysis
on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft …

Since casein proteolysis has a critical role in defining the typical characteristics of Grana
Padano cheese, we evaluated the hydrolysis of αs-casein during the ripening process …

Picante da Beira Baixa cheese is a hard, spicy, salty traditional cheese with a minimum
ripening time of 120 d that is manufactured in Portugal at a farm level only. The purpose of …

Terrincho cheese is an uncooked, pressed cheese made from raw whole ovine milk from the
“Churra da Terra Quente” breed. It requires a minimum ripening time of 30 d. A detailed …

The study concentrated on the changes in caseins during the ripening of a semisoft goat's
milk cheese [mixed coagulation (4% acid bacteria starter plus 0.05% calf rennet), 60 days …

Hydrolysis of the major caseins in Serra cheese manufactured from raw sheep's milk
coagulated with a plant rennet (Cynara cardunculus, L.) was monitored by urea-PAGE …