Journal of Dairy Science
Volume 90, Issue 1 , Pages 47-56 , January 2007

Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks

  • D.K. Hickey

      Affiliations

    • Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
    • ,
  • K.N. Kilcawley

      Affiliations

    • Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
    • Corresponding Author InformationCorresponding author.
    • ,
  • T.P. Beresford

      Affiliations

    • Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
    • ,
  • M.G. Wilkinson

      Affiliations

    • Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland

Received 4 July 2006 ,Accepted 17 August 2006.

  • Image Result

    Proteolytic indices: A) 5% phosphotungstic acid-soluble N (PTA-SN) as a percentage of total N (TN), and B) total FAA in Cheddar cheeses made from raw (■), thermized (●), and pasteurized (▴) milks. Err

    Proteolytic indices: A) 5% phosphotungstic acid-soluble N (PTA-SN) as a percentage of total N (TN), and B) total FAA in Cheddar cheeses made from raw (■), thermized (●), and pasteurized (▴) milks. Error bars indicate±1 SD (n=3).

PII: S0022-0302(07)72607-3

doi: 10.3168/jds.S0022-0302(07)72607-3

Journal of Dairy Science
Volume 90, Issue 1 , Pages 47-56 , January 2007

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