Sebastien Roustel

affiliation not provided to SSRN

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Scholarly Papers (1)

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Proteolytic Activity of Three Generations of Fermentation-Produced Chymosin on Sodium Caseinate and During Cheddar Cheese Ripening

Number of pages: 69 Posted: 07 Jun 2023
Bozhao Li, Georg Arju, Anastassia Taivosalo, Taivo Lints, Tiina Kriščiunaite, Raivo Vilu, John Lyne, Sebastien Roustel, Alan Kelly and Paul L.H. McSweeney
University College Cork, University of Tartu, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Center of Food and Fermentation Technologies, Chr. Hansen, affiliation not provided to SSRN, University College Cork - School of Food and Nutritional Sciences and University College Cork - School of Food and Nutritional Sciences
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Abstract:

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Cheese, proteolysis, mass spectrometry, cheese ripening, enzymatic specificity, chymosin