Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

autor
Xia, Xiaofeng
Corrigan, Bernard M.
Gai, Nan
Fenelon, Mark A.
Tobin, John T.
Kilcawley, Kieran
Kelly, Alan L.
McSweeney, Paul L. H.
Sheehan, Jeremiah J.
vastutusandmed
Xiaofeng Xia, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, Bernard M. Corrigan, Nan Gai, Mark A. Fenelon, John T. Tobin, Kieran Kilcawley, Alan L. Kelly, Paul L. H. McSweeney, Jeremiah J. Sheehan
kirjastus/väljaandja
ilmumisaasta
ISSN
0958-6946
teaduspublikatsioon
teaduspublikatsioon
klassifikaator
1.1
TTÜ struktuuriüksus
keel
inglise
Xia, X., Arju, G., Taivosalo, A., Lints, T., Kriščiunaite, T., Vilu, R., Corrigan, B. M., Gai, N., Fenelon, M. A., Tobin, J. T., Kilcawley, K., Kelly, A. L., McSweeney, P. L. H., Sheehan, J. J. Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening // International dairy journal (2022)