Proteolysis in model portuguese cheeses: Effects of rennet and starter culture
To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices – using either animal or plant rennet. The individual role upon proteolys...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2010
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/2747 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/2747 |