Quality Changes and Protein Degradation in Edam Yak Cheese during Ripening
In order to study the ripening mechanism of Edam yak cheese, the sensory, physicochemical and textural properties, and proteolysis and lipolysis indexes of Edam yak cheese were determined after 0, 20, 40, 60 and 80 days of ripening. The degradation of casein was investigated by sodium dodecyl sulfat...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-01-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-016.pdf |