Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach-Reference-Cited by-同舟云学术

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Study of proteolysis in river buffalo mozzarella cheese using a proteomics approach

Published:2015-11 Issue:11 Volume:98 Page:7560-7572
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Petrella G.,Pati S.,Gagliardi R.,Rizzuti A.,Mastrorilli P.,la Gatta B.,Di Luccia A.

Funder

“Consorzio per la Sperimentazione, Divulgazione e Applicazione delle Biotecniche Innovative (ConSDABI)”

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference58 articles.

1. Primary structure of the casein macropeptide of kappa casein of buffalo;Addeo;Biochimie,1977

2. Proteinases in normal bovine milk and their action on caseins;Andrews;J. Dairy Res.,1983

3. Reviews of the progress of dairy science: Enzymes of psychrotrophic bacteria and their effects on milk and milk products;Barry;J. Dairy Res.,1979

4. Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of coldstored high moisture Mozzarella cheese;Baruzzi;Food Microbiol.,2012

5. Protein composition affects variation in coagulation properties of buffalo milk;Bonfatti;J. Dairy Sci.,2013

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