1,721,161 research outputs found
Letter to the editor: About the characterization of the genetic variantsF2 and G1 of cow’s milk κ-casein
No full textFarrell et al. (2004) reported that both k-casein genetic variants F2 and G1 of cow’s milk arise from a single mutation of k-CN B, whereas in the original paper of Prinzenberg et al. (1996), it was reported that both variants arise from a single mutations of k-CN A: a His (F2) residue for Arg (A) at position 10 and a Cys (G1) residue for Arg (A) at position 97. This is also documented in Formaggioni et al. (1999), Prinzenberg et al. (2008), and Caroli et al. (2009). The latter 2 papers reported a further mutation in G1: an Ile (G1) residue for Thr (A) at position 135
Influence of milk production conditions on cheese quality.
No full textThis book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in cheese ripening. In particular, the book proposes a review of the main biochemical events that occur during cheese ripening, covering the different aspects related to the enzymatic synthesis of compounds derived from milk fat, their role and importance in cheese flavor and the enzymology and genetics of the main pathway responsible for the catabolism of free amino acids under hostile environmental conditions during cheese ripening. (Imprint: Nova
Osservazioni su alcune caratteristiche chimico-fisiche, tecnologiche e microbiologiche del latte in rapporto alla tipologia degli allevamenti
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La maturazione del latte in diverse condizioni operative: attitudine tecnologica e reologia del coagulo
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Effetto delle condizioni di caldo-umido su produzione e qualità del latte di vacche delle razze Jersey e Frisona Italiana.
No full textI risultati della ricerca sulla produzione del Parmigiano-Reggiano: la maturazione del latte, la componenente minerale.
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