Hostname: page-component-848d4c4894-r5zm4 Total loading time: 0 Render date: 2024-07-04T22:11:58.751Z Has data issue: false hasContentIssue false

Proteolysis in cheese investigated by high performance liquid chromatography

Published online by Cambridge University Press:  01 June 2009

Tove M. I. E. Christensen
Affiliation:
Danish Government Research Institute for Dairy Industry, DK-3400 Hillerød, Denmark
Kristian R. Kristiansen
Affiliation:
Danish Government Research Institute for Dairy Industry, DK-3400 Hillerød, Denmark
Jesper S. Madsen
Affiliation:
Danish Government Research Institute for Dairy Industry, DK-3400 Hillerød, Denmark

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bech, A.-M. & Munk, K. S. 1988 Studies on bovine milk protein polymorphism by electrofocusing in agarose gels containing 7 M urea. Milchwissenschaft 43 230232Google Scholar
De Koning, P. J., De Boer, R., Both, P. & Nooy, P. F. C. 1981 Comparison of proteolysis in a low-fat semihard type of cheese manufactured by standard and by ultrafiltration techniques. Netherlands Milk and Dairy Journal 35 3546Google Scholar
Desmazeaud, M. J. & Gripon, J.-C. 1977 General mechanism of protein breakdown during cheese ripening. Milchwissenschaft 32 731734Google Scholar
Edwards, J. L. & Kosikowski, F. V. 1969 Electrophoretic proteolytic patterns in Cheddar cheese by rennet and fungal rennets: their significance to international classification of cheese varieties. Journal of Dairy Science 52 16751678CrossRefGoogle Scholar
Lawrence, R. C., Creamer, L. K. & Gilles, J. 1987 Symposium: Cheese ripening technology. Texture development during cheese ripening. Journal of Dairy Science 70 17481760CrossRefGoogle Scholar
Qvist, K. B., Thomsen, D. & Høier, E. 1987 b Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese. Journal of Dairy Research 54 437446CrossRefGoogle Scholar
Qvist, K. B., Thomsen, D. & Jensen, G. K. 1986 [Manufacture of Havarti cheese from milk concentrated ca. 5-fold using ultrafiltration.] Beretning fra Statens Mejeriforsøg No. 268Google Scholar
Qvist, K. B., Thomsen, D. & Jensen, G. K. 1987 a [Manufacture of 45+ Danbo cheese from milk concentrated 5-fold using ultrafiltration.] Forsøgsrapport fra Statens Mejeriforsog No. 27Google Scholar
Vanderpoorten, R. & Weckx, M. 1972 Breakdown of casein by rennet and microbial milk-clotting enzymes. Netherlands Milk and Dairy Journal 26 4759Google Scholar