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Astringency, cheese

Extraction of a portion of whey proteins, peptides, and amino acids Suitable for extraction of caseins and peptides from young cheeses. Not as effect as water Extraction of bitter and astringent peptides... [Pg.183]

Harwalkar, V. R. and Elliott, J. A. (1971). Isolation of bitter and astringent fractions from Cheddar cheese. J. Dairy Sci. 54, 8-11. [Pg.205]

Hard and heavy round-conical and depressed at base. Extern, brown, mottled with fawn color intern, brownish -red with whitish veins astringent taste the fresh nuts have a faint, cheese-like odor. [Pg.122]

Harwalkar, V.R., Characterization of an astringent fraction from cheddar cheese, /. Dairy ScL, 55, p. 735, 1972. [Pg.198]

See other pages where Astringency, cheese is mentioned: [Pg.633]    [Pg.24]    [Pg.241]    [Pg.242]    [Pg.167]    [Pg.183]    [Pg.253]    [Pg.297]    [Pg.376]    [Pg.297]    [Pg.376]    [Pg.104]   
See also in sourсe #XX -- [ Pg.39 , Pg.240 ]

See also in sourсe #XX -- [ Pg.240 ]



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