Concepedia

Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

E. Ferrandini, M.B. López, M. Castillo, J. Laencina

Food Chemistry · 2010 · 33 citations · 21 references

Concepts

AgricultureDairy ScienceFood ScienceCheese ScienceCheese TechnologyArtisanal CheesemakingCheese ChemistryCheese Quality EvaluationCheese RipeningCheese TextureProteolysis In CheeseCheese Proteolysis AssessmentProteolysis During StorageProteolysis In Hard CheesesProteolysis KineticsProteolytic ProfilesRennet ProteolysisTextural Properties

References

21

Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Martı́n Buffa, M. Pavia, B. Güamis · International Dairy Journal · 2001 · 146 citations

Agriculture, Dairy Science, Food Science +14

Sensory and mechanical aspects of cheese texture

E. Allen Foegeding, Jennifer Brown, M.A. Drake et al. · International Dairy Journal · 2003 · 142 citations

Agriculture, Dairy Science, Food Science +14

Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study

Ueli Bütikofer, M. Rüegg, Ylva Ardö · LWT · 1993 · 130 citations

Agriculture, Dairy Science, Food Science +13

Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening

Marco Gobbetti, M. Morea, Federico Baruzzi et al. · International Dairy Journal · 2002 · 115 citations

Agriculture, Food Science, Microbiology +14

Enzymology of cheese ripening

Patrick F. Fox, Jean Law · Food Biotechnology · 1991 · 83 citations

Agriculture, Dairy Science, Food Science +17