Determination of Proteolysis in Swiss Cheese: Comparison of the Kjeldahl Method and a Spectrophotometric OPA Assay

By Rohm H.   Tschager E.   Jaros D.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 191-194

Academic Press

Access to resources Recommend Favorite

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

By Calzada Javier   Olmo Ana   Picon Antonia   Gaya Pilar   Nuñez Manuel  

Food and Bioprocess Technology, Vol. 7, Iss. 5, 2014-05 ,pp. : 1404-1413

Springer Publishing Company

Access to resources Recommend Favorite

Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions

By Bertola N.C.   Califano A.N.   Bevilacqua A.E.   Zaritzky N.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 470-474

Academic Press

Access to resources Recommend Favorite

Microbiological and Technological Characteristics of Natural Whey Cultures for Argentinian Hard-Cheese Production

By Reinheimer Jorge A.   Suarez Viviana B.   Ballo Nanci B.   Zalazar Carlos A.  

Journal of Food Protection, Vol. 58, Iss. 7, 1995-07 ,pp. : 796-799

International Association for Food Protection

Access to resources Recommend Favorite

Potential Use of Presumptive Enterococci and Staphylococci as Indicators of Sanitary Condition in Plants Making Hard Italian-Type Cheese

By Ingham Steven C.   Reyes Joyce C. N.   Schoeller Nicholas P.   Lang Megan M.  

Journal of Food Protection, Vol. 63, Iss. 12, 2000-12 ,pp. : 1697-1701

International Association for Food Protection

Access to resources Recommend Favorite