| dc.contributor.author |
Mallatou, H |
en |
| dc.contributor.author |
Pappa, E |
en |
| dc.contributor.author |
Boumba, V |
en |
| dc.date.accessioned |
2014-06-06T06:45:51Z |
|
| dc.date.available |
2014-06-06T06:45:51Z |
|
| dc.date.issued |
2004 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.idairyj.2004.03.009 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/2665 |
|
| dc.subject |
Goat Milk |
en |
| dc.subject |
Nitrogen |
en |
| dc.subject |
Free Amino Acid |
en |
| dc.subject |
Water Soluble |
en |
| dc.title |
Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.idairyj.2004.03.009 |
en |
| heal.publicationDate |
2004 |
en |
| heal.abstract |
Primary and secondary proteolysis of Teleme cheese made from ewes’, goats’ or mixture of ewes’ and goats’ milk were studied by Kjeldahl nitrogen fractionation, PAGE-electrophoresis, HPLC peptide profile analysis and HPLC free amino acid (FAA) determination. Teleme cheese made from goats’ milk showed a slower hydrolysis (P<0.05) of αs-casein than Teleme cheeses made from ewes’ milk or mixed milk, at |
en |
| heal.journalName |
International Dairy Journal |
en |
| dc.identifier.doi |
10.1016/j.idairyj.2004.03.009 |
en |