Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a di...

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Bibliographic Details
Main Authors: A. M. Vivar-Quintana, M.A. Blanco López, I. Revilla, I. González-Martín, J. M. Hernández-Hierro, C. González-Pérez
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
proteolysis
goats
ewes
cows
cheese
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0004_seasonal-evolution-of-hydrophilic-and-hydrophobic-peptide-contents-in-cheeses-made-from-ewe-s-goat-s-or-cow-s-m.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0004_seasonal-evolution-of-hydrophilic-and-hydrophobic-peptide-contents-in-cheeses-made-from-ewe-s-goat-s-or-cow-s-m.php

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