The protein composition some cheeses made by ultrafiltration
1986
Ostojic, M. (Veterinarski i mlekarski institut, Beograd (Yugoslavia)) | Gavaric, D.
The total and relative contents of certain protein fractions depend on cheese type and maturity. In white cheese a difference in non-protein nitrogenous substances content is evident, their content being 9.10 to 23.45% of the total nitrogenous substances. The content of serum proteins in real proteins varies between 0.73 and 1.31%. Influence of maturation conditions is noticed as well. The highest protein content was found in semi-hard cheese. Increase of "basic cheese" share in the making of melted cheese brings about increase of serum proteins fraction. With increasing UF cheese share non-protein nitrogenous substances content decreases absolutely and relatively more serum proteins. Content of non-protein nitrogen in cheese obtained using ultrafiltration after 15 days' maturation is much higher than that in control samples.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Unassigned data from Yugoslavia