Methods for assessing proteolysis in cheese during maturation.
Fox
P F
PF
Department of Food Chemistry, University College, Cork, Ireland.
McSweeney
P L
PL
Singh
T K
TK
D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D002845:Chromatography / Q000379:methods; D004396:Coloring Agents; D003956:Dialysis / Q000379:methods; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D005260:Female; D005511:Food Handling; D005524:Food Technology; D007202:Indicators and Reagents; D010447:Peptide Hydrolases / Q000032:analysis* / Q000378:metabolism; D010455:Peptides / Q000032:analysis* / Q000302:isolation & purification; D014462:Ultrafiltration / Q000379:methods
D000596:Amino Acids; D004396:Coloring Agents; D007202:Indicators and Reagents; D010455:Peptides; D010447:Peptide Hydrolases