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: | Xia, Xiaofeng, Arju, Georg, Taivosalo, Anastassia, Lints, Taivo, Kriščiunaite, Tiina, Vilu, Raivo, Corrigan, Bernard M., Gai, Nan, Fenelon, Mark A., Tobin, John T., Kilcawley, Kieran, Kelly, Alan L., McSweeney, Paul L.H., Sheehan, Jeremiah J. |
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| Zdroj: | In International Dairy Journal March 2023 138 |
| Databáze: | ScienceDirect |
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