The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese
ABSTRACT: The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endogenous peptidases to temperature treatments in ski...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2023-08-01
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| Col·lecció: | Journal of Dairy Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S0022030223003004 |
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