کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8501591 | 1553845 | 2017 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks](/preview/png/8501591.png)
چکیده انگلیسی
The evolution of free amino acids (FAA) in Caciocavallo cheeses, made with cow milk (CC) and cow milk mixed with ewe (CE) and goat (CG) milk, was studied throughout ripening. In all Caciocavallo cheeses produced, the total free amino acid (TFAA) content increased during ripening. In general, the highest TFAA content was found in cow cheeses, and the lowest in CG cheeses, whereas CE cheeses ranged over an intermediate level. In all the analyzed samples, during ripening, the content of the individual FAA increased with the exception of arginine. Tyrosine and histidine were found only in CE samples from the middle to the end of ripening. The major FAA found throughout the whole ripening period, in all types of cheese, were leucine, phenylalanine, lysine, valine, asparagine, γ-aminobutyric acid, and ornithine. The TFAA and several AA showed significant differences in ripening time, whereas tyrosine and histidine showed significant differences in kinds of milk.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 100, Issue 12, December 2017, Pages 9521-9531
Journal: Journal of Dairy Science - Volume 100, Issue 12, December 2017, Pages 9521-9531
نویسندگان
Serena Niro, Mariantonietta Succi, Patrizio Tremonte, Elena Sorrentino, Raffaele Coppola, Gianfranco Panfili, Alessandra Fratianni,