Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome

Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome

In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory percepti...

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Main Authors: Jahadi, Mahshid, Khosravi-Darani, Kianoush, Ehsani, Mohammad Reza, Mozafari, Mohammad Reza, Saboury, Ali Akbar, Zoghi, Alaleh, Mohammadi, Mehrdad
Format: Article
Language:English
Published: Society of Dairy Technology 2016
Online Access:http://psasir.upm.edu.my/id/eprint/16147/
http://psasir.upm.edu.my/id/eprint/16147/1/Modelling%20of%20proteolysis%20in%20Iranian%20brined%20cheese%20using%20proteinase-loaded%20nanoliposome.pdf

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