Proteolytic changes during semi-hard cheese ripening based on milk protein coaggregates
2007
Jovanovic, S.T. | Macej, O.D. | Barac, M.B. | Vucic, T.R. | Jovanovic, Z.N., Univerzitet u Beogradu, Beograd - Zemun (Serbia). Poljoprivredni fakultet, Institut za prehrambenu tehnologiju i biohemiju
The assumption of this research was that both heat treatment of milk and curd processing have influence on characteristics of proteins as substrate. During ripening, proteins are hydrolyzed, and presence of whey proteins influences lower casein content in total protein content of cheese. The influence of whey proteins on cheese characteristics is still the object of research. Factors as cheese variety, amount of whey proteins, state of whey proteins (native or denaturized), and degree of their aggregation with casein, influence the degree of cheese characteristics changes. During ripening of experimental cheeses for 4 months, nitrogen matter changes were observed. Significant changes of milk proteins, regarding increase of soluble nitrogen matter content, were observed. Soluble nitrogen content after production, 15, 30, 60 and 120 days of ripening was: 135.48 mg%, 358.72 mg%, 473.52 mg%, 672.32 mg% and 845.13 mg%, respectively. Along with soluble nitrogen content increase, coefficient of ripening increased and for the same ripening period was: 4.42%, 10.14%, 12.95%, 18.21% and 23.60%, respectively.
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