How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese

• Tipo: Artigo em Revista Científica Internacional
• Data: 1999

Autores

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

Revista

Título: Journal of the Science of Food and Agriculture

Vol. 79

Páginas: 611-618

ISSN: 0022-5142

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 10 Citações

Scopus - 14 Citações

Outras Informações

ID Authenticus: P-00F-GT7

DOI: 10.1002/(sici)1097-0010(19990315)79:4<611::aid-jsfa225>3.0.co;2-i

Abstract (EN): The concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective of the particular protocol used for manufacture (ie ratio of caprine to ovine milks, animal or plant rennet and number of salting steps). The experimental cheeses manufactured with 20% (v/v) caprine milk, coagulated with animal rennet and salted only once exhibited the highest content of total FAA by 120 days of ripening. All four manufacture parameters were statistically significant on the 0.5% level of significance in terms of total concentration of FAA. The dominating free amino acids present in the various experimental cheeses throughout the ripening period were valine, leucine and phenylalanine, each one representing more than 10% (w/w) of the total concentration of FAA. All four manufacture parameters were, in general, statistically significant with respect to the content of every single FAA, with particular emphasis on salting and ripening time.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8