Suitability of secondary proteolysis for evaluation and characterisation of Hungarian semi-hard cheeses ripening

Bara-Herczegh, O.; Horvath-Almassy, K.; Orsi, F.

Suitability of secondary proteolysis for evaluation and characterisation of Hungarian semi-hard cheeses ripening

2002

Bara-Herczegh, O. | Horvath-Almassy, K. | Orsi, F.

Hungarian semi-hard cheeses (Trappist and Hajdu) were characterised by secondary proteolytic parameters during ripening and self-life. Using statistical characteristics the age and the quality of cheeses are connected with the products of secondary proteolysis. The age can be estimated from the determined parameters.

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AGROVOC Keywords

cheese dairy industry fromage hongrie hungary hungria industria lechera maduramiento postharvest physiology proteolisis proteolyse proteolysis queso ripening

Bibliographic information

Published in

Elelmiszervizsgalati Kozlemenyek Hungary

Volume 481 ISSN 0422-9576

Pagination

pp. 41-56

Other Subjects

Fisiologia postcosecha; Physiologie apres recolte; Murissage; Industrie laitiere

Language

Hungarian

Note

Summaries Hu, En, De

Translated Title

Masodlagos proteoilitikus jellemzok alkalmazasa hazai felkemeny sajtok minositesere, erettsegi allapotanak jellemzesere

Type

Summary; Bibliography

In AGRIS since: 2002-08-15

Format: AGRIS AP

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Suitability of secondary proteolysis for evaluation and characterisation of Hungarian semi-hard cheeses ripening

2002

AGROVOC Keywords

Bibliographic information