Torklagringstemperatur för gryn-och rundpipig ost: Att finna en gemensam torklagringstemperatur för gryn-och rundpipig ost

Torklagringstemperatur för gryn-och rundpipig ost: Att finna en gemensam torklagringstemperatur för gryn-och rundpipig ost

Z Dahlqvist - 2016 - diva-portal.org

... och glykolys. Vid proteolysen hydrolyseras kaseinet till peptider. Dessa peptider
omvandlas sedan till ännu mindre peptider och aminosyror av proteinaser och
peptidaser från starterkulturens mjölksyrebakterier. Detta fenomen ...

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