Original paper
Proteolysis in Danish blue cheese during ripening
Abstract
Proteolysis in Danish blue cheese was studied during 9 weeks' ripening. Levels of pH 4.6-soluble N as a percentage of total N increased from 7.2% to 25%, indicating extensive proteolysis. Urea-polyacrylamide gel electrophoretograms confirmed the extent of proteolysis through chymosin and plasmin action early in ripening, but later the action of Penicillium roqueforti proteinases became apparent. The proteolytic specificity of Penicillium...
Paper Details
Title
Proteolysis in Danish blue cheese during ripening
Published Date
Oct 1, 2019
Journal
Volume
97
Pages
191 - 200
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Notes
History