The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese

Author:

Horstmann GudrunORCID,Schäfer JohannesORCID,Rosenberger Melanie,Seitl InesORCID,Hinrichs JörgORCID,Fischer LutzORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference41 articles.

1. Analysis of the endogenous peptide profile of milk: Identification of 248 mainly casein-derived peptides;Baum;J. Proteome Res.,2013

2. Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes;Baur;Int. Dairy J.,2015

3. Heat-induced inactivation of enzymes in milk and dairy products. A review;Deeth;Int. Dairy J.,2021

4. DIN 10959: Sensory analysis—Determination of sensitivity of taste;DIN (Deutsches Institut für Normung),2005

5. DIN EN ISO 4833–1/A1:2020–08: Microbiology of the food chain–Horizontal method for the enumeration of microorganisms–Part 1: Colony count at 30°C by the pour plate technique–Amendment 1: Clarification of scope;DIN (Deutsches Institut für Normung),2020

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