Proteolytic activity of three variants of fermentation-produced chymosin on sodium caseinate and during Cheddar cheese ripening
author
Li, Bozhao
Arju, Georg
Taivosalo, Anastassia
Lints, Taivo
Kriščiunaite, Tiina
Vilu, Raivo
Lyne, John
Roustel, Sebastien
Kelly, Alan L.
McSweeney, Paul L.H.
statement of authorship
Bozhao Li, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, John Lyne, Sebastien Roustel, Alan L. Kelly, Paul L.H. McSweeney
source
International dairy journal
publisher
Elsevier
journal volume number month
vol. 149
year of publication
2024
pages
art. 105835, 14 p. : ill
url
https://doi.org/10.1016/j.idairyj.2023.105835
subject term
kääritamine
fermentatsioon
juust
naatrium
kaseiin
ISSN
0958-6946
notes
Bibliogr.: p. 13-14
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/51565
https://www.scopus.com/pages/publications/85178050508?origin=resultslist
category (general)
Agricultural and biological sciences
Põllumajandus- ja bioloogiateadused
Immunology and microbiology
Immunoloogia ja mikrobioloogia
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
Immunology and microbiology. Applied microbiology and biotechnology
Immunoloogia ja mikrobioloogia. Rakendusmikrobioloogia ja biotehnoloogia
TalTech department
keemia ja biotehnoloogia instituut
language
inglise