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Assessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation season

dc.contributor.authorMacedo, A. C.
dc.contributor.authorCosta, M. L.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2011-10-20T18:26:52Z
dc.date.available2011-10-20T18:26:52Z
dc.date.issued1996
dc.description.abstractThe degrees of proteolysis and Iipolysis in Serra cheese were measured in cheese samples obtained from experiments laid out as a three-way facto rial design replicated twice. The independent variables studied were the location within the cheese (from the center to the surface), the position in the lactation season (from October to June) and the ripening time (from 0 to 35 days). Ali three variables had statistically significant effects on the concentration of water soluble peptides (WSP), but only the ripening time and the period within the lactation season affected the fat acidity (FA). The extents (alter the given ripening period) and the rates (averaged over the ripening period) of generation of WSP and FA were highest for spring and lowest for autumn. The lowest values for both the proteolysis extent and the proteolysis rate were obtained for the rind. The rates of proteolysis and lipolysis tended to decrease with ripening time; most of the lipolysis occurred during the first week, but proteolysis was still in progress by 35 days of ripening.por
dc.identifier.citationMACEDO, A. C. ; COSTA, M. L. ; MALCATA, F. X. - Assessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation season. Lait. ISSN 0023-7302. 76 (1996) 363-370por
dc.identifier.doi10.1051/lait:1996427
dc.identifier.urihttp://hdl.handle.net/10400.14/6566
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectSerra cheesepor
dc.subjectProteolysispor
dc.subjectLipolysispor
dc.subjectRipeningpor
dc.subjectLactation seasonpor
dc.subjectAxial cheese locationpor
dc.titleAssessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation seasonpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMacedo
person.familyNameMalcata
person.givenNameAngela
person.givenNameFrancisco
person.identifier.ciencia-idE116-EC15-79C5
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6854-9855
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7101906752
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication6601534a-2130-4525-bf92-604e4831bb9a
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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