7 results
Control of oxidation-reduction potential during Cheddar cheese ripening and its effect on the production of volatile flavour compounds
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- Journal:
- Journal of Dairy Research / Volume 83 / Issue 4 / November 2016
- Published online by Cambridge University Press:
- 03 October 2016, pp. 479-486
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- November 2016
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Comparison of the level of residual coagulant activity in different cheese varieties
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- Journal:
- Journal of Dairy Research / Volume 76 / Issue 3 / August 2009
- Published online by Cambridge University Press:
- 18 May 2009, pp. 290-293
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- August 2009
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Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine γ-lyase and use as adjunct starter in cheesemaking
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- Journal:
- Journal of Dairy Research / Volume 69 / Issue 2 / May 2002
- Published online by Cambridge University Press:
- 06 September 2002, pp. 255-267
- Print publication:
- May 2002
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Thermal inactivation of chymosin during cheese manufacture
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- Journal:
- Journal of Dairy Research / Volume 69 / Issue 2 / May 2002
- Published online by Cambridge University Press:
- 06 September 2002, pp. 269-279
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- May 2002
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Thermal inactivation kinetics of bovine cathepsin D
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- Journal:
- Journal of Dairy Research / Volume 68 / Issue 2 / May 2001
- Published online by Cambridge University Press:
- 06 August 2001, pp. 267-276
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- May 2001
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Partial identification of peptides from the water-insoluble fraction of Cheddar cheese
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- Journal:
- Journal of Dairy Research / Volume 61 / Issue 4 / November 1994
- Published online by Cambridge University Press:
- 01 June 2009, pp. 587-590
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- November 1994
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Proteolytic specificity of chymosin on bovine αs1,-casein
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- Journal:
- Journal of Dairy Research / Volume 60 / Issue 3 / August 1993
- Published online by Cambridge University Press:
- 01 June 2009, pp. 401-412
- Print publication:
- August 1993
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