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
author
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.
statement of authorship
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
source
publisher
journal volume number month
vol. 138
year of publication
pages
art. 105540, 13 p. : ill
ISSN
0958-6946
notes
Bibliogr.: 66 ref
scientific publication
teaduspublikatsioon
language
inglise
classifier
quartile
TalTech department
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 (2023) vol. 138, art. 105540, 13 p. : ill.