Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese

Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. An in vitro digestion method was used con...

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Detalles Bibliográficos
Autores principales: Rinaldi, Simona, Di Giovanni, Sabrina, Palocci, Giuliano, Contò, Michela, Steri, Roberto, Tripaldi, Carmela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137698/
https://www.ncbi.nlm.nih.gov/pubmed/37107530
http://dx.doi.org/10.3390/foods12081735

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137698/
https://www.ncbi.nlm.nih.gov/pubmed/37107530
http://dx.doi.org/10.3390/foods12081735

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