Effect of β-casein reduction and high heat treatment of micellar casein concentrate on proteolysis, texture and the volatile profile of resultant Emmental cheese during ripening

Subjects

Subjects :

Applied Microbiology and Biotechnology
Food Science

Details

ISSN :

09586946

Volume :

138

Database :

OpenAIRE

Journal :

International Dairy Journal

Accession number :

edsair.doi...........dcfd6921bc29b7a5810e035e64070076