Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season

• Tipo: Artigo em Revista Científica Internacional
• Data: 1997

Autores

Macedo, AC (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

A Revista está pendente de validação pelos Serviços Administrativos.

Título: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

Vol. 204

Páginas: 173-179

ISSN: 1431-4630

Indexação

ISI Web of Knowledge - 26 Citações

Scopus - 4 Citações

Outras Informações

ID Authenticus: P-001-D1X

DOI: 10.1007/s002170050057

Abstract (EN): Experimental Serra cheeses were manufactured from raw ewe's milk and thistle flowers following a two-way factorial design. The content of nitrogen soluble in water (WSN), in 2% trichloroacetic acid (2% TCA-N), in 12% TCA (TCA-N) and in 5% phosphotungstic acid (5% PTA-N), and the pH and salt-in-moisture concentration were measured throughout the ripening period (sampling at 0, 7, 21 and 35 days) and the cheese-making season (sampling in November, February and May). Proteolysis in 35-day-old Serra cheese was quantitatively high [average values of 34.6% and 11.9% for WSN/TN (total nitrogen) and 2% TCA-N/TN, respectively], but qualitatively low (average values of 5.8% and 1.2% for 12% TCA-N/TN and 5% PTA-N/TN, respectively). The ratios WSN/TN and 2% TCA-N/TN were lowest for cheeses ripened in February, whereas the ratio 12% TCA-N/TN was highest for cheeses ripened in November. By 35 days of ripening, the average pH and salt-in-moisture concentration values were 5.2 and 4.8%, respectively. No correlation was found to occur between the measured pH or salt-in-moisture concentration and the values of soluble nitrogen fractions throughout the cheese-making season.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7