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Cited article:

Applications de la dissolution totale des éléments colloïdaux du lait à la détermination de son activité protéinasique
Applications of total dissolution of colloïdal components of milk to proteinasic activity determination

G. HUMBERT, R. DESNOUVEAUX, G. LINDEN

Lait, 62 617-620 (1982) 427-434

DOI: https://doi.org/10.1051/lait:1982617-62028

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Measurement of proteolysis in milk and cheese using trinitrobenzene sulphonic acid and a new dissolving reagent

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Journal of Dairy Research 57 (1) 143 (1990)
DOI: 10.1017/S0022029900026716
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Heat and Fermentation Effects on Total Nonprotein Nitrogen and Urea in Milk

B. SAIDI and J.J. WARTHESEN
Journal of Food Science 58 (3) 548 (1993)
DOI: 10.1111/j.1365-2621.1993.tb04321.x
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Effect of Aminopeptidase Activity of Thermophilic Lactobacilli on Emmental Cheese Characteristics

Florence Prost and Jean Francois Chamba
Journal of Dairy Science 77 (1) 24 (1994)
DOI: 10.3168/jds.S0022-0302(94)76924-1
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