Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing

Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing

The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined.

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Veröffentlicht in:Journal of food science 1992-05, Vol.57 (3), p.622
Hauptverfasser: Farkye, Nana Y, Landkammer, Christina F
Format: Artikel
Sprache:eng
Schlagworte:
Dairy products
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Zusammenfassung:The effect of bovine plasmin on cheddar cheese ripening and the beneficial role of plasmin in improving cheese quality are examined.
ISSN:0022-1147
1750-3841