Slower proteolysis in cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content

HIGHLIGHTS

• who: E. Reale from the Department of Food Science, University of Wisconsin, Madison , have published the Article: Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content, in the Journal: (JOURNAL) of February/25,/2022
• what: The aim of this study was to explore the effect of using concentrated milk (~5% casein) and varying the amount of WP depletion in the cheese milk on the textural, functional, compositional, and ripening properties of Cheddar cheese. The approach described by Govindasamy-Lucey et_al was used to determine the . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.