書誌事項
- タイトル別名
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- Proteolysis during Ripening of Composite Cheese made by Two Different Hard Cheese Methods.
- 2シュルイ ノ コウシツケイ チーズ オ カサネ アワセタ フクゴウガタ チーズ ノ ジュクセイ チュウ ノ タンパクシツ ブンカイ
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説明
We studied proteolysis of caseins in a Gouda/Cheddar composite cheese manufactured by two different hard cheese methods during ripening. Protease activities by various enzymes in curd were observed in the wide range of pH4.0 to 7.0, and those activities increased with the elapse of time of ripening. Composite cheese was mainly characterized by decomposition of as 1-casein, which is one of the remarkable feature of cheese ripened by lactic acid bacteria. The existence of plural exopeptidases was suggested.
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 46 (2), 102-105, 1999
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206408801280
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- NII論文ID
- 10007587969
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 4653735
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDLサーチ
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- 使用不可