Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure.

Huppertz, Thom

Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure. [electronic resource] - The Journal of dairy research Nov 2004 - 496-9 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0022-0299

10.1017/s0022029904000494 doi


Cheese--analysis
Chymosin--metabolism
Enzyme Activation
Fibrinolysin--metabolism
Pressure
Time Factors