Search Results - "Eero Pahkala"
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1
A new type of ripened, low-fat cheese with bioactive properties
Published in International dairy journal (01-01-2001)“…The aim of our study was to develop a new type of cheese with potential health effects. The cheese was produced by using cheese starter cultures in combination…”
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Journal Article Conference Proceeding -
2
Optimization of centrifugal separation of α-lactalbumin and β-lactoglobulin
Published in Agricultural and food science (01-05-1997)“…Whey proteins, which are mainly composed of β-lactoglobulin (β-lg) and α-lactalbumin (α-la), account for about 20% of the proteins of bovine milk. In this…”
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Journal Article -
3
Effect of forage conservation method, concentrate level and propylene glycol on the fatty acid composition and vitamin content of cows' milk
Published in Journal of dairy research (01-08-2005)“…Based on potential health benefits, there is a need to develop effective strategies for enhancing milk fat concentrations of cis-9 18:1, 18:3 n-3 and…”
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Journal Article -
4
Hydrolysis of αs2-casein in solution by chymosin, plasmin, trypsin and Lactobacillus-proteinases
Published in Agricultural and food science (01-03-1993)“…The aim of this study was to examine the enzymic hydrolysis of αs2-casein by isolating and identifying the released peptides. The enzymes applied in the study…”
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Journal Article -
5
Peptides in fermented Finnish milk products
Published in Agricultural and food science (01-01-1993)“…This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of…”
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Journal Article -
6
Lactose hydrolysis by free and fibre-entrapped β-galactosidase from Streptococcus thermophilus
Published in Agricultural and food science (01-01-1993)“…To study lactose hydrolysis by β-galactosidase, this enzyme was produced from Streptococcus thermophilus strain 11F and partially purified by acetone and…”
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Journal Article -
7
Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases
Published in Agricultural and food science (01-01-1993)“…The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study…”
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Journal Article -
8
Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases
Published in Agricultural and food science (01-12-1993)“…The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study…”
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Journal Article -
9
Lactose hydrolysis by free and fibre-entrapped β-galactosidase from Streptococcus thermophilus
Published in Agricultural and food science (01-09-1993)“…To study lactose hydrolysis by β-galactosidase, this enzyme was produced from Streptococcus thermophilus strain 11F and partially purified by acetone and…”
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Journal Article -
10
Peptides in fermented Finnish milk products
Published in Agricultural and food science (01-09-1993)“…This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of…”
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Journal Article -
11
Hydrolysis of αs2-casein in solution by chymosin, plasmin, trypsin and Lactobacillus-proteinases
Published in Agricultural and food science (01-03-1993)“…The aim of this study was to examine the enzymic hydrolysis of αs2-casein by isolating and identifying the released peptides. The enzymes applied in the study…”
Get full text
Journal Article