Characteristics of white cottage cheeses with an increased nutritive value
2005
Szpendowski, J. | Klobukowski, J. | Bohdziewicz, K.
An experiment was undertaken to determine the chemical composition and nutritive value of protein of commercial white cottage cheeses produced with the conventional method as well as the calcium-heat method involving milk enrichment with 0.04 percent calcium chloride and high pasteurization at a temperature of 365 K/15 s. Compared to the cottage cheeses produced with the traditional method, those obtained by means of the calcium-heat treatment were characterized by statistically significantly higher (at p less or equal 0.05) contents of ash, calcium phosphorus and essential amino acids, except for threonine, and such endogenous acids as arginine, glutamic acid, glycine, proline and serine. An analysis of the nutritive value of protein indicated that the cottage cheeses produced with the calcium-thermal method, compared to the traditional ones, displayed a higher nutritive value of protein, expressed by the values of chemical score (CS) and essential amino acid index (EAAI), which results from higher contents of methionine and cysteine
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