Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome
In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory percepti...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Society of Dairy Technology
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16147/1/Modelling%20of%20proteolysis%20in%20Iranian%20brined%20cheese%20using%20proteinase-loaded%20nanoliposome.pdf |