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Estudio comparativo entre el método estandar y la técnica mejorada con SMCA para la detección y recuento de bacterias proteolíticas
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
For the detection and count of proteolytic bacteria in 83 samples of raw milk we have used the standard method (A.P.H.A., 1967) and the improved technics by Martley et at, 1970, with SMCA (Standard Method Caseinate Agar). ...
Hidrólisis relativa de las caseínas del queso manchego maduro y primeros productos de su degradación proteolítica
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
PAGE patterns of the ripened Manchego cheese caseins show that alfas-casein is more extensively degraded than beta-casein. Hydrolysis of alfas-casein gives rise to two first degradation main products of higher relative ...
Influencia de diversos factores químicos y físicos en la proteolisis de las caseínas del queso
(Universidad de Córdoba, Servicio de Publicaciones, 1976)
In most cheese varieties β-casein is more resistant to proteolysis than, αs-casein. This greater relative resistance has been ascribed to such lactors as cheese moisture content, aw, pH and proteins, minerals, calcium and ...
Electroforesis cuantitativa del queso de bola.
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
The extent of cheese ripening and the type of proteolysis have been studied on 12 samples of commercial bola cheese by combining quantitative PAGE electrophoresis and the spectrophotometric measurement of soluble tyrosine ...
Estudio electroforético comparativo de algunos quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
The extent of cheese ripening has been estimated in 12 Spanish cheese varieties by measuring speetropliotometrically the concentration of soluble tyrosine and soluble tryptophane. By a quantitative disc electrophoretiquc ...