Cheese and Whey

Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactos...

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Format:	Online
Sprache:	Englisch
Veröffentlicht:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Schlagworte:	ACE inhibition antioxidant activity hydrolysis response surface methodology whey protein concentrate Parmigiano Reggiano cheese somatic cells milk composition cheese yield cheesemaking losses cheese ripening ripening extension cheese microstructure free amino acids capillary electrophoresis proteolysis volatile compounds confocal laser scanning microscopy dairy product analysis cheese peptidomics cheesemaking data-independent acquisition whey buttermilk second cheese whey ultrafiltration reduced-fat cheese hard cheese long ripened cheese ripening rooms environmental ripening conditions quantitative descriptive analysis texture water activity image analysis cheesemaking technology milk whey hydrolyzed collagen bioavailability “bryndza” cheese electronic nose gas chromatography volatile organic compounds microbiota Flammulina velutipes protein–polysaccharide complexes stability bio-layer interferometry in vitro digestibility binding regions Quark-type cheese cow cheese milk homogenization cheese milk heat treatment sugars and organic acids proteolysis indices texture profile analysis whey protein denaturation n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Online-Zugang:	ONIX_20230220_9783036549552_51
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Cheese and Whey

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