Effect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese
Background and Objectives: Fast proteolysis of cheese in ripening process may lead to the premature attack of casein, release of the majority of enzymes into the whey, and loss of cheese composition from curd to whey. In this study, the effect of liposomal Flavourzyme on proteolysis of Iranian white...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Shahid Beheshti University of Medical Sciences
2015-04-01
|
| Series: | Nutrition and Food Sciences Research |
| Subjects: | |
| Online Access: | http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-90-2&slc_lang=en&sid=1 |