Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two lev...

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Bibliographic Details

Main Authors:	Costabel, Luciana Maria, Bergamini, Carina Viviana, Pozza, Leila, Cuffia, Facundo, Candioti, Mario César, Hynes, Erica Rut
Format:	Artículo
Language:	Inglés
Published:	Cambridge University Press 2018
Subjects:	Quimosina Temperatura Escaldado Tratamiento Térmico Requesón Queso Chymosin Temperature Scalding Heat Treatment Curd Cheese Enzima Coagulante la Leche
Online Access:	https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D http://hdl.handle.net/20.500.12123/3973 https://doi.org/10.1017/S0022029915000175