Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^403 10.2.7 Cheese ripening While rennet-coagulated cheese curd may be c ...

404 DAIRY CHEMISTRY AND BIOCHEMISTRY and Streptococcus is a proteinase which is attached to the cell membrane and protrudes thro ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 405 lactose which is normally metabolized to L-lactic acid by the Lacto ...

406 DAIRY CHEMISTRY AND BIOCHEMISTRY CH,.CH,-CH,-COOH P. Bulyrate 0.4 Acslyl-CoA Aceiyl-P ACCIY~~ ATP CH,-CH~-CH~-CO-CoA t)utyry ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^407 Soluble CaPOJlactate Concentration Gradient 5 .- (Lower) (Higher) p ...

408 DAIRY CHEMISTRY AND BIOCHEMISTRY Table 10.5 Free fatty acids in a selection of cheese varieties (Woo and Lindsay, 1984; Woo, ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^409 Saturated fatty acids (CJ i P-Oxitliltitin. -2H2+ H20 CoA.SH CoA-SH ...

410 DAIRY CHEMISTRY AND BIOCHEMISTRY Depending on the depth of information required, proteolysis in cheese is assessed by a wide ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^41 1 Figure 10.20 Formation of water-soluble nitrogen (WSN) in: (A) Che ...

412 DAIRY CHEMISTRY AND BIOCHEMISTRY CASEINS, CASEIN-DERIVED PEPTIDES I PEPTIDES Pepo pyro-GI u-Lys-Ala-Glx-Gly-Pro-Leu-Leu-Leu- ...

93 -106 85-92 93-? 85 - 95 115'1 26 - 35 75- '! 15 25- -^34 35 75-? 25 -39 75-? 15-30 75-? 115-124 115-121 DF retentate 24 -34 1 ...

DF permeate^191 ~~^197 175- 182 176--? 204-207 Cleavage sites of cell envelope proteinase of Ladococas spp. 178/79 182183 197/98 ...

aL-u a6 C6 16 LS LZ +Ol a-69 m--8S 2s-st 801-L6 V8-6V C6 69 m- ‘-1s i--01 4-L WI % (^09) LS Z6 LS ...

416 DAIRY CHEMISTRY AND BIOCHEMISTRY 1 3000 AM2 GI IIC25 CJ^2000 .- a .3 -z 2 1000 ... Aq Thr Ser Glu Pro Gly Ala Cys Val Met Il ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 4 17 Table 10.7 Volatile compounds which have been identified in Cheeda ...

418 DAIRY CHEMISTRY AND BIOCHEMISTRY or a small number of compounds, but it was soon realized that all cheeses contained essenti ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^419 The lack of definitive information on the key flavour-generating re ...

420 DAIRY CHEMISTRY AND BIOCHEMISTRY Standardized milk I Pretreatment -Pasteurization, -Homogenization. -Partial acidification J ...

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 421 food ingredients and serve as the base for a rapidly expanding grou ...

Table 10.8 Compositional specifications and permitted ingredients in pasteurized processed cheese products" (modified from Fox e ...