Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Mette Winther Børsting; Karsten Bruun Qvist; Morten Rasmussen; Jannik Vindeløv; Finn Kvist Vogensen; Ylva Margareta Ardö

doi:10.1007/s13594-012-0080-7

Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Mette Winther Børsting, Karsten Bruun Qvist, Morten Rasmussen, Jannik Vindeløv, Finn Kvist Vogensen, Ylva Margareta Ardö

Research output: Contribution to journal › Journal article › Research › peer-review

20 Citations (Scopus)

Original language	English
Journal	Dairy Science & Technology
Volume	92
Issue number	5
Pages (from-to)	593-612
Number of pages	20
ISSN	1958-5586
DOIs	https://doi.org/10.1007/s13594-012-0080-7
Publication status	Published - 2012

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10.1007/s13594-012-0080-7

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Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese. / Børsting, Mette Winther; Qvist, Karsten Bruun; Rasmussen, Morten; Vindeløv, Jannik; Vogensen, Finn Kvist ; Ardö, Ylva Margareta.

In: Dairy Science & Technology, Vol. 92, No. 5, 2012, p. 593-612.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Børsting, Mette Winther

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AU - Rasmussen, Morten

AU - Vindeløv, Jannik

AU - Vogensen, Finn Kvist

AU - Ardö, Ylva Margareta

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