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Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins.

Author(s) : MULVIHILL D. M., MCCARTHY A.

Type of article: Article

Summary

Evaluation of the plasmin structure of casein, together with rheological properties and hydrolized casein-beta level of cheese analogues after 6 months' storage at 4 deg C. Statistical analysis of the results. Electrophoretic structure of caseins alphaS1, beta and gamma are presented.

Details

  • Original title: Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins.
  • Record ID : 1994-2409
  • Languages: English
  • Source: Asian J. Dairy Res. - vol. 60 - n. 3
  • Publication date: 1993

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