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

Luciana M. Costabel,Carina V. Bergamini,Leila Pozza,Facundo Cuffia,M. C. Candioti,Erica R. Hynes

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

2015

Luciana M. Costabel
Carina V. Bergamini
Leila Pozza
Facundo Cuffia
M. C. Candioti
Erica R. Hynes

Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela; Argentina

Keywords:

Chymosin
Food science
Biochemistry
Proteolysis
Scalding
Biology

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