Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104266
Title Proteolysis and consistency of Meshanger cheese
show extra info.
[door] L. de Jong
Author(s) Jong, L. de
Publisher Wageningen : Pudoc
Publication year 1978
Description 109 p.
Series title Verslagen Landbouwkundige Onderzoekingen (875)
Notes Een verzameling reprints  show all notes
Proefschrift Wageningen
ISBN 9022006662
Tutors Mulder, Prof. Dr. H.
Graduation date 1978-05-31
Dissertation no. 727
Author abstract show abstract

Proteolysis in Meshanger cheese, estimated by quantitative polyacrylamide gel electrophoresis is discussed. The conversion of α s1 -casein was proportional to rennet concentration in the cheese. Changes in consistency, after a maximum, were correlated to breakdown of α s1 -casein. The changes in structure of the cheese during ripening, studied by electron microscopy, looked similar to those reported for Camembert cheese. Softening of cheese with high moisture content was due to rennet breakdown of α s1 -casein. Tests with substrates of sodium paracaseinate, calcium paracaseinate-calcium phosphate complex and a synthetic complex of casein, calcium hydroxide and phosphoric acid revealed that Na + and Ca 2+ both influenced rennet proteolysis in those systems. Their interaction was considerable and depended on the type of substrate. In cheeses of lower moisture contents than Meshanger cheese, firmness was primarily regulated by volume fraction of protein in the fat-free cheese. Differences in protein breakdown cannot simply be attributed to differences in moisture content.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08202,727
FORUM ; STACKS ; NN08200,727
FORUM ; STACKS ; NN02568,0875
Keyword(s) (cab) brie cheese / camembert cheese / white cheese / cheese ripening / netherlands / noord-holland
Categories Dairy Products
Publication type PhD thesis
Language English
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