Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6658
Título: Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening
Autor: Macedo, Angela C.
Malcata, F. X.
Palavras-chave: Acidification
Raw milk
Ovine cheese
Data: 1997
Editora: Springer Verlag
Citação: MACEDO, Angela C. ; MALCATA, F. X. - Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening. Zeitschrift für Lebensmitteluntersuchung und -Forschung A. ISSN 1431-4630. Vol. 204, n.º 6 (1997), p. 453-455
Resumo: Changes in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/wTS) as ripening time elapsed. As a result of sugar metabolism, the lactic acid content increased from 0.07% at day 0 to 2.10% (w/wTS) by 35 days, whereas the acetic acid content increased from 0.00% to 0.24% (w/wTS) during the first week. The lactose content was statistically correlated with the lactic acid content but not with the acetic acid content.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6658
Versão do Editor: The original publication is available at www.springerlink.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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