Proteolysis in model Portuguese cheeses: effects of rennet and starter culture

Claudia I. Pereira, Eliza O. Gomes, Ana M. P. Gomes, F. Xavier Malcata

Research output: Contribution to journalArticlepeer-review

31 Citations (Scopus)
Original languageEnglish
Pages (from-to)862-868
JournalFood Chemistry
Volume108
Issue number3
DOIs
Publication statusPublished - 1 Jun 2008

Keywords

  • Cheese ripening
  • Soluble nitrogen fractions
  • Casein hydrolysis
  • Cheese coagulant
  • Lactic acid bacteria

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