ISSN:
1573-6776
Quelle:
Springer Online Journal Archives 1860-2000
Thema:
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Summary Rulactine, a proteinase used for the acceleration of cheese ripening, was entrapped in three types of liposomes and these were added to Saint-Paulin cheese type manufacturing milk. Enzyme entrapment rates ranged from 3 to 9% according to the type of liposomes and liposome retention rates in cheese curd from 35 to 65%. An electrophoretic study of protein breakdown in the cheeses gave correlative data.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1007/BF01030505
Permalink