ShareRelationships 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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Indexing
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Themes:
Food engineering;
Milk and dairy products - Keywords: Correlation; Casein; Rheology; Storage; Dairy product; Cheese
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