Investigation on the Protein Degradation, Free Fatty Acid Content and Area Fraction of Poosti Cheese, Iranian Traditional Cheese Ripened in Skin

Background and Objectives: In this study, the proteolysis and lipolysis of Poosti cheese produced from raw sheep milk in mountainous eastern regions of Iran were investigated during 90 days of ripening. Materials and Methods: Sodium dodecyl sulfate polyacrylamide gel electrophoresis for proteolysis...

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Bibliographic Details

Published in:	Nutrition and Food Sciences Research
Main Authors:	Mojgan Hemmatian, Mehrnaz Aminifar, Farnoosh Attar
Format:	Article
Language:	English
Published:	Shahid Beheshti University of Medical Sciences 2015-03-01
Subjects:	Proteolysis Lipolysis Poosti cheese Raw sheep milk
Online Access:	http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-407-1&slc_lang=en&sid=1