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Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects

2 September 2014 | By

In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known…