Jump to Main Content
- Martín-Diana, A.B.; Gomez-Guillén, M.C.; Montero, P.; Fontecha, J.
- Journal of the science of food and agriculture 2006 v.86 no.9 pp. 1340-1349
- food chemistry, etc ; cheesemaking; gel strength; viscoelasticity; whey protein; interspecific variation; functional foods; food processing wastes; peptides; cheese whey; casein; milk; goat cheese; ewe milk; heat treatment; goat milk; food additives; gelation; Show all 18 Subjects
- ... Caseinmacropeptide (CMP) is a C-terminal glycopeptide released from -casein by the action of chymosin during cheese-making. It is recognised as a bioactive peptide and is thought to be an ingredient with a potential use in functional foods. CMP occurs in sweet cheese whey and whey protein concentrate (WPC). Its composition is variable and depends on the particular whey source and the fractionation ...