کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8979025 | 1553696 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Proteolysis and the optimal ripening time of Tounj cheese
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Tounj cheese is a semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese that is produced from raw milk. It was presumed that using a ripening process would develop a new type of cheese. The objective of this study was to follow the basic proteolytic changes during the ripening of Tounj cheese and to determine the optimal ripening time in terms of the sensory quality of the cheese. Urea-polyacrylamide gel electrophoresis showed that αs1-casein was degraded during ripening to αs1-I-casein, αs1-II-casein and some undefined products (P<0.05). The degradation of Ã-casein was less extensive but significant (P<0.05), and was due to the action of plasmin. The water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction increased during ripening (P<0.05). In terms of sensory quality, the optimal ripening time of Tounj cheese was determined to be 4 weeks.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issues 6â9, JuneâSeptember 2005, Pages 619-624
Journal: International Dairy Journal - Volume 15, Issues 6â9, JuneâSeptember 2005, Pages 619-624
نویسندگان
S. Kalit, J. Lukac Havranek, M. Kaps, B. Perko, V. Cubric Curik,