Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis

Chromatographic and electrophoretic methods have been established as useful tools in characterising cheese ripening and in the detection of milk adulteration. The purpose of this work was to evaluate casein proteolysis of cheeses made from bovine, ovine or mixtures of bovine and ovine milks, as well...

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Bibliographic Details
Main Author: Veloso, Ana C.A. (author)
Other Authors: Peres, António M. (author), Mendonça, Álvaro (author), Teixeira, Natércia (author), Ferreira, Isabel M.P.L.V.O. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Cheese
Caseins
Proteolysis
Adulteration
HPLC
Urea–PAGE
Online Access:http://hdl.handle.net/10198/3230
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/3230

Internet

http://hdl.handle.net/10198/3230

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