The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant chara...

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Detalles Bibliográficos
Autores principales: Barac, Miroljub, Pesic, Mirjana, Zilic, Sladjana, Smiljanic, Milenko, Sredovic Ignjatovic, Ivana, Vucic, Tanja, Kostic, Aleksandar, Milincic, Danijel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518195/
https://www.ncbi.nlm.nih.gov/pubmed/30999674
http://dx.doi.org/10.3390/foods8040128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518195/
https://www.ncbi.nlm.nih.gov/pubmed/30999674
http://dx.doi.org/10.3390/foods8040128

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