Effect of Protease-loaded Nanoliposome Produced by Heating Method on Yield and Composition of Whey and Curd during the Production of Iranian Brined Cheese

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...

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Bibliographic Details
Main Authors: Mahshid Jahadi, Kianoush Khosravi-Darani, Mohammad-Reza Ehsani, Aliakbar Saboury, Alaleh Zoghi, Kourosh Egbaltab, Rooh alla Ferdwosi, Mohammad-Reza Mozafari
Format: Article
Language:English
Published: Shahid Beheshti University of Medical Sciences 2015-04-01
Series:Nutrition and Food Sciences Research
Subjects:
Flavourzyme
Nanoliposome
Iranian brined cheese
Heating method
Online Access:http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-90-2&slc_lang=en&sid=1

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