Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6574
Título: How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese
Autor: Freitas, A. C.
Fresno, J. María
Prieto, Bernardo
Franco, Imaculada
Malcata, F. Xavier
Carballo, Javier
Palavras-chave: Dairy foods
Maturation
Ovine and caprine milk
Animal and plant rennet
Proteolysis
Data: 1999
Editora: Wiley Blackwell
Citação: FREITAS, A. C.... [et al.] - How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese. Journal of the Science of Food and Agriculture. ISSN 1097-0010. Vol. 79, n.º 4 (1999), p. 611-618
Resumo: 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6574
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
How milk type, coagulant....pdf154,21 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.