FREE AMINO-ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENING

被引：32
作者：
WEAVER, JC [1 ]
KROGER, M [1 ]
THOMPSON, MP [1 ]
机构：
[1] USDA,EASTERN REC RES CTR,ARS,PHILADELPHIA,PA 19118
来源：
JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期
关键词：
D O I：
10.1111/j.1365-2621.1978.tb02359.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：579 / 583
页数：5
相关论文
共 50 条
[31]   Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening [J].
Angela C. Macedo ;
F. X. Malcata .
Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1997, 204 :453-455
[32]   Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: Proteolysis during ripening [J].
Upreti, P ;
Metzger, LE ;
Hayes, KD .
JOURNAL OF DAIRY SCIENCE, 2006, 89 (02) :444-453
[33]   The effect of sodium gluconate on pH, lactose, lactic and, and water soluble Ca changes during Cheddar cheese ripening [J].
Phadungath, C. ;
Metzger, L. E. .
JOURNAL OF DAIRY SCIENCE, 2010, 93 :206-206
[34]   LACTOSE LACTIC ACID AND MINERAL EQUILIBRIA IN CHEDDAR CHEESE MANUFACTURE [J].
CZULAK, J ;
CONOCHIE, J ;
SUTHERLA.BJ ;
VANLEEUW.HJ .
JOURNAL OF DAIRY RESEARCH, 1969, 36 (01) :93-&
[35]   The influence of manufacture on the free D-amino acid content of Cheddar cheese [J].
Csapo, J. ;
Varga-Visi, E. ;
Loki, K. ;
Albert, Cs. .
AMINO ACIDS, 2007, 32 (01) :39-43
[36]   The influence of manufacture on the free D-amino acid content of Cheddar cheese [J].
J. Csapó ;
É. Varga-Visi ;
K. Lóki ;
Cs. Albert .
Amino Acids, 2007, 32 :39-43
[37]   Rheological properties of cheddar cheese during heating and cooling [J].
Venugopal, V ;
Muthukumarappan, K .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2003, 6 (01) :99-114
[38]   COMPARATIVE STUDIES OF CASEIN BREAKDOWN IN CHEDDAR CHEESE MANUFACTURED FROM LACTOSE-HYDROLYZED MILK [J].
RIDHA, SH ;
CRAWFORD, RJM ;
TAMIME, AY .
JOURNAL OF FOOD PROTECTION, 1984, 47 (05) :381-387
[39]   The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening [J].
Banks, JM ;
Williams, AG .
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2004, 57 (2-3) :145-152
[40]   THE IDENTIFICATION OF SUGARS IN CHEDDAR CHEESE DURING THE INITIAL STAGES OF RIPENING [J].
FAGEN, HJ ;
STINE, JB ;
HUSSONG, RV .
JOURNAL OF DAIRY SCIENCE, 1951, 34 (06) :476-476
12345