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    • Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses 

      Costabel, Luciana Maria; Bergamini, Carina Viviana; Pozza, Leila; Cuffia, Facundo; Candioti, Mario César; Hynes, Erica Rut (Cambridge University Press, 2015-08)
      In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...