Open AccessInfluence of raw milk microflora and starter cultures in cheese on protein hydrolysis and peptide generation during digestion
Author(s) -
Olivia Ménard,
Reto Portmann,
Didier Dupont,
Helena Stoffers,
Hélène Berthoud,
Marco Meola,
Guy Vergères,
Lotti Egger
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - food science , cheese ripening , ripening , proteolysis , starter , bacteria , raw milk , propionibacterium freudenreichii , lactobacillus , chemistry , hydrolysis , lactobacillaceae , lactobacillus helveticus , flavor , pasteurization , fermentation , biology , biochemistry , enzyme , genetics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom