ShareORIGIN, NATURE AND TECHNOLOGICAL EFFECTS OF PROTEOLYSIS IN MILK.
ORIGINE, NATURE ET INCIDENCES TECHNOLOGIQUES DE LA PROTEOLYSE DANS LE LAIT.
Author(s) : MIRANDA G., GRIPON J. C.
Type of article: Article
Summary
THE AUTHORS WERE MORE ESPECIALLY INTERESTED IN PLASMIN AND CERTAIN PROTEASES OF PSYCHROTROPH BACTERIA WHEN STUDYING THEIR CONTENTOR PRODUCTION, THEIR PROTEOLYTIC ACTIVITY AND THE VARIATION FACTOR OF THIS ACTIVITY. THEY ALSO SURVEYED THE TECHNOLOGICAL EFFECTS DUE TO THEIR PRESENCE IN MILK AND DAIRY PRODUCTS.
Details
- Original title: ORIGINE, NATURE ET INCIDENCES TECHNOLOGIQUES DE LA PROTEOLYSE DANS LE LAIT.
- Record ID : 1988-1104
- Languages: French
- Source: Hygiène de la Viande et du Lait - vol. 66 - n. 1
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Microbiology; Chilling; Psychrotroph; Proteolysis; Protein; Protease; Dairy product; Denaturation
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- Date : 1980/03
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- Source: Journal of Food Protection - vol. 43 - n. 3
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- Date : 1986/05
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- Source: Ind. aliment. agric. - vol. 103 - n. 5
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- Date : 1987
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- Author(s) : GUAMIS B., HUERTA T., GARAY E.
- Date : 1987/02
- Languages : English
- Source: Milchwissenschaft - vol. 42 - n. 2
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