The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin

We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses prod...

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Bibliographic Details
Main Authors: Miroljub Barac, Mirjana Pesic, Sladjana Zilic, Milenko Smiljanic, Ivana Sredovic Ignjatovic, Tanja Vucic, Aleksandar Kostic, Danijel Milincic
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Foods
Subjects:
proteolysis
goat cheese
cow’s milk cheese
antioxidant capacity
Online Access:https://www.mdpi.com/2304-8158/8/4/128

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https://www.mdpi.com/2304-8158/8/4/128

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