Influence of Proteolysis and soluble calcium levels on textural changes in the interior and exterior of Iranian UF White Cheese during Ripening

被引：0
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作者：
Fathollahi, I. [1 ]
Hesari, J. [2 ]
Azadmard, S. [2 ]
Oustan, S. [3 ]
机构：
[1] Department of Food Science and Technology, Faculty of Agriculture Science, University of Tabriz, Tabriz, Iran
[2] Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666, Tabriz, Iran
[3] Department of Soil Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
来源：
World Academy of Science, Engineering and Technology | 2010年 / 66卷
关键词：
Hardness; -; Calcium;
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摘要：
The relationships between Proteolysis and soluble calcium levels with hardness of cheese texture were investigated in Iranian UF white cheese during 90 d ripening. Cheeses were sampled in interior and exterior. Results showed that levels of proteolysis, soluble calcium and hardness of cheese texture changed significantly (p
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页码：844 / 849
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