Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F00%3A23401012" target="_blank" >RIV/62156489:43210/00:23401012 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese

Original language description

The aim of this work was to study proteolysis in Cheddar cheese made from goat s milk and to determine the effect of different levels of coagulant on its ripening. Different levels of coagulant affected the extent of proteolysis. Cheeses with the highestlevels of rennet had higher proteolysis indices (i.e., %WSN/TN, EISF by RP-HPLC). As ripening progressed, fewer differences in peptide patterns were apparent, confirming the importance of the coagulant as an agent for primary proteolysis in cheese, in particular in the production of intermediate size peptides.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2000

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

30th annual food science and technology research conference

ISBN

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ISSN

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e-ISSN

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Number of pages

1

Pages from-to

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Publisher name

UCC Cork

Place of publication

UCC Cork, Ireland

Event location

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Event date

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Type of event by nationality

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UT code for WoS article

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