Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening
This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific proteolytic changes during ripening that were result of high level of whey...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2016-07-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=237721 |
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