Year: 1985
Type: article
Abstract: Cheese undergoes a series of complex, sequential changes during ripening that are caused by proteinases from milk, milk-clotting enzymes, lactic starter cultures, and other microorganisms that are adventitious or are added.Actions of these agents on casein fractions and serum proteins as affected by environmental conditions are reviewed.
Source: Journal of Dairy Science
Authors: R. Grappin, T.C. Rank, N.F. Olson
Institution: University of Wisconsin–Madison
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2028305603