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Caseínas y polipéptidos insolubles del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Protein breakdown in natural (non processed) Mahon cheese is greater than in processed and grated cheese, because the latter are made from green cheese and the processing temperature inactivates the proteolytic systems of ...
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 ...