Influence of the coagulant level on early proteolysis in ovine cheese-like systems made with sterilized milk and Cynara cardunculus
The effect of coagulant level on the quality and quantity of protein breakdown during the first 24 h of ripening of cheese-like systems, manufactured with sterilized ovine milk using crude aqueous extracts of Cynara cardunculus as coagulant, was experimentally assessed. Urea-polyacrylamide gel elect...
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| Format: | article |
| Language: | eng |
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2011
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| Online Access: | http://hdl.handle.net/10400.14/6719 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6719 |