Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening

Mljekarstvo

Pešić, Mirjana³  Barać, Miroljub³  Vučić, Tanja³  Stanojević, Sladjana²  Vasić, Milena³  Žilić, Sladjana¹  Smiljanić, Milenko² 

[1] Maize Research Institute, Slobodana Bajica 1, Belgrade, Serbia;Faculty of Technology, Zvornik, Karakaj bb, Bosnia and Herzegovina;University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, Serbia

关键词: overheating;    white cow cheese;    proteolysis;    antioxidant capacity;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

This research is focused on proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated (90 °C, 10 minutes) cow milk. White brined cow cheese of overheated milk went through specific...

【 授权许可】

Unknown