Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Autor:	Xiaofeng Xia, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, Bernard M. Corrigan, Nan Gai, Mark A. Fenelon, John T. Tobin, Kieran Kilcawley, Alan L. Kelly, Paul L.H. McSweeney, Jeremiah J. Sheehan
Rok vydání:	2023
Předmět:	Applied Microbiology and Biotechnology Food Science
Zdroj:	International Dairy Journal. 138:105540
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2022.105540
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::dcfd6921bc29b7a5810e035e64070076 https://doi.org/10.1016/j.idairyj.2022.105540 Zobrazit plný text záznamu Full Text from ScienceDirect