Proteolysis in cheese during ripening
PF Fox, PLH McSweeney - Food Reviews International, 1996 - Taylor & Francis
World cheese production is—14 x 106 tonnes per annum, approximately 75% of which is
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …
ripened (matured) for periods ranging from 3 weeks (eg, Mozzarella) to more than 2 years …
Cheese technology
NY Farkye - International journal of dairy technology, 2004 - Wiley Online Library
Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as
a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is …
a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is …
[HTML][HTML] Proteolysis during cheese manufacture and ripening
PF Fox - Journal of Dairy science, 1989 - Elsevier
Proteolysis in cheese can be divided into three phases: proteolysis in milk before cheese
manufacture, the enzymatically induced coagulation of the milk, and proteolysis during …
manufacture, the enzymatically induced coagulation of the milk, and proteolysis during …
[HTML][HTML] Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and …
Background Corn and soybean meal (SBM) are two of the most common feed ingredients
used in pig feeds. However, a variety of antinutritional factors (ANFs) present in corn and …
used in pig feeds. However, a variety of antinutritional factors (ANFs) present in corn and …
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
B Folkertsma, PF Fox - Journal of Dairy Research, 1992 - cambridge.org
A new method for monitoring the terminal stages of proteolysis in cheese, ie the formation of
free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for …
free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for …
Development of a Probiotic Cheddar Cheese Containing Human-Derived Lactobacillus paracaseiStrains
G Gardiner, RP Ross, JK Collins… - Applied and …, 1998 - Am Soc Microbiol
Cheddar cheese was manufactured with either Lactobacillus salivarius NFBC 310, NFBC
321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct …
321, or NFBC 348 or L. paracasei NFBC 338 or NFBC 364 as the dairy starter adjunct …
Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
MC Aristoy, F Toldra - Journal of Agricultural and Food Chemistry, 1991 - ACS Publications
Different deproteinizationtechniques have been tested for free amino acids analysis in fresh
pork muscle anddry-cured ham. These techniques include chemical precipitants …
pork muscle anddry-cured ham. These techniques include chemical precipitants …
Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria …
Three batches of Cheddar cheeses (Batch 1, with only starter lactococci; Batch 2, with
lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; …
lactococci and Lactobacillus acidophilus 4962, Lb. casei 279, Bifidobacterium longum 1941; …
Antioxidant activity of Cheddar cheeses at different stages of ripening
A Gupta, B Mann, R Kumar… - International Journal of …, 2009 - Wiley Online Library
The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar
cheese at different stages of ripening using different assays: 2, 2′‐azinobis (3 ethyl …
cheese at different stages of ripening using different assays: 2, 2′‐azinobis (3 ethyl …
Isolation and identification of casein-derived dipeptidyl-peptidase 4 (DPP-4)-inhibitory peptide LPQNIPPL from gouda-type cheese and its effect on plasma glucose in …
H Uenishi, T Kabuki, Y Seto, A Serizawa… - International Dairy …, 2012 - Elsevier
A water-soluble extract of a gouda-type cheese showed dipeptidyl-peptidase 4 (DPP-4)-
inhibitory activity, which should improve glucose tolerance in type 2 diabetes. With liquid …
inhibitory activity, which should improve glucose tolerance in type 2 diabetes. With liquid …