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Proteolysis at the surface of Tilsit cheese
M. M. Churchill
, J. A. Hannon
,
P. L.H. McSweeney
Office of the Vice President for Learning and Teaching
School of Food and Nutritional Sciences
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Food Science
Smear-Ripened Cheese
100%
Urea
50%
Casein
50%
Amino Acid
50%
Volatile Flavor Compounds
50%
Reverse Phase High Performance Liquid Chromatography
50%
Cheese Curd
50%
Characteristic Flavor
50%
Peptide
50%