Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.

@article{Kili2005EnrichmentOC,
  title={Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.},
  author={Meral Kiliç and Robert C. Lindsay},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 5},
  pages={
          1707-12
        }
}
Enhancement of concentrations of species-related sheep-like alkylphenols, p- and m-cresols and 3- and 4-ethylphenols, in experimental Manchego-type cheeses manufactured from cow's and sheep's milk blends (80:20) by using arylsulfatases was investigated. A food-grade arylsulfatase from Aspergillus oryzae (ATCC 20719) was produced using a stimulatory medium, and crude dried cells were used as the enzyme source. Exogenous arylsulfatases from Helix pomatia and A. oryzae were added to cheese curd… CONTINUE READING
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