Proteolysis of Picante cheese: Effects of ripening time and combination of ovine and caprine milks

• Tipo: Artigo em Livro de Atas de Conferência Internacional
• Data: 1998

Autores

Freitas, AC (Autor) Outra; F. Xavier Malcata (Autor) Outra; Fresno, JM (Autor) Outra; Prieto, B (Autor) Outra; Carballo, J (Autor) Outra

Ata de Conferência Internacional

Título: BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

Páginas: 277-282

EAAP/CIHEAM/FAO International Symposium on the Basis of the Quality of Typical Mediterranean Animal Products

BADAJOZ, SPAIN, SEP 29-OCT 02, 1996

Indexação

ISI Web of Knowledge - 0 Citações

Outras Informações

ID Authenticus: P-001-8SW

Abstract (EN): Proteolysis in Picante cheese was characterised by the breakdown products throughout a 180 d-ripening period using different combinations of ovine and caprine milks. Parameters analysed were total nitrogen (TN), water-soluble nitrogen (WSN), and non-protein nitrogen (NPN) by Kjeldahl, spectrophotometric methods, and casein profile by electrophoresis. WSN by 180 d of ripening was 25-29% TN. The maximum NPN values were attained by 180 d of ripening and corresponded to 87% and 92% of the WSN in OC and 100C, respectively (where iC denotes a cheese manufactured with i% Caprine milk). Statistically significant correlations were obtained between the Various analytical methods of assay for nitrogen and ripening time. Degradation of beta-caseins at 180 d was 18.8, 26.4, 40.2, 55.6, and 36.5% for OC, 25C, 50C, 75C, and 100C, respectively. Degradation of as-caseins by 180 d was 35.9, 40.2, 81.8, 93.0, and 68.7% for OC, 25C, 50C, 75C, and 100C, respectively. In general, a higher cheesemaking milk fraction of caprine milk was associated with higher amounts of gamma-caseins.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6