C-terminal end of $\kappa$-casein is hydrolysed before renneting during soft cheese manufacture
type: Dataset
description: International audience
landing page: Le Lait
keyword: fromage-a-pate-molle
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: kappa-casein
keyword: lactococcal-starter
keyword: levain-lactique
keyword: maturation-du-lait
keyword: milk-maturation
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: soft-cheesebr---brcaseine-kappa
issued: 2026-05-08T13:47:49.834985
modified: 2026-05-08T13:47:49.834989
language: en
contact point: Organization
  fn: CCSD

test_moissonnage_selune
type: Agent

C-terminal end of $\kappa$-casein is hydrolysed before renneting during soft cheese manufacture
type: Distribution
format: HTML
access URL: https://hal.science/hal-00895501
issued: 2026-05-08T13:47:49.848393
modified: 2026-05-08T13:47:49.819607