ShareInfrared and Raman spectroscopic study of casein in cheese: effect of freezing and frozen storage.
Author(s) : FONTECHA J., BELLANATO J., JUAREZ M.
Type of article: Article
Summary
The secondary structure of caseins in cheeses from ewe milk was studied by means of Fourier transform infrared spectroscopy and Raman spectroscopy in the 1720 to 1550/cm region. Previous freezing brought about an apparent increase in unordered structures, particularly in the batches that were frozen slowly. Results in the Raman spectra could be interpreted in the same way.
Details
- Original title: Infrared and Raman spectroscopic study of casein in cheese: effect of freezing and frozen storage.
- Record ID : 1994-1662
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 76 - n. 11
- Publication date: 1993/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Thawing; Structure; Ripening (cheese); Casein; Dairy product; Freezing; Ewe milk cheese
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