Concepedia

Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

Michele Faccia, Gianluca Picariello, Antonio Trani, P. Loizzo, Giuseppe Gambacorta, Carmela Lamacchia, Aldo Di Luccia

European Food Research and Technology · 2012 · 41 citations · 35 references

DOI

Concepts

References

35

Biochemistry of cheese ripening

Paul L.H. McSweeney · International Journal of Dairy Technology · 2004 · 1K citations

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Soluble nitrogen in Cheddar cheese: comparison of extraction procedures

C. N. Kuchroo, Patrick F. Fox · Milk science international/Milchwissenschaft · 1982 · 702 citations · Full text

, , +10

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 686 citations

, , +10

The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk

Milena Corredig, Douglas G. Dalgleish · International Dairy Journal · 1999 · 213 citations

, , +15

Leung's encyclopedia of common natural ingredients: used in food, drugs, and cosmetics

Choice Reviews Online · 2010 · 211 citations

, , +17