Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese

ABSTRACT The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV)....

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Veröffentlicht in:	Journal of food science 1988-11, Vol.53 (6), p.1674-1679
Hauptverfasser:	ALKHALAF, WALID, PIARD, JEAN-CHRISTOPHE, EL SODA, MORSI, GRIPON, JEAN-CLAUDE, DESMAZEAUD, MICHEL, VASSAL, LOUIS
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Life Sciences Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
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