Publication
Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season
| dc.contributor.author | Macedo, Angela C. | |
| dc.contributor.author | Malcata, F. X. | |
| dc.date.accessioned | 2011-10-21T13:53:49Z | |
| dc.date.available | 2011-10-21T13:53:49Z | |
| dc.date.issued | 1997 | |
| dc.description.abstract | 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. | por |
| dc.identifier.citation | MACEDO, Angela C. ; MALCATA, F. Xavier - Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season. Zeitschrift für Lebensmitteluntersuchung und -Forschung A. ISSN 1431-4630. Vol. 204, n.º 3 (1997), p. 173-179 | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6679 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Springer Verlag | por |
| dc.relation.publisherversion | The original publication is available at www.springerlink.com | por |
| dc.subject | Proteolysis | por |
| dc.subject | Soluble nitrogen fractions | por |
| dc.subject | Ripening | por |
| dc.subject | Raw milk | por |
| dc.subject | Sheep | por |
| dc.title | Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Macedo | |
| person.familyName | Malcata | |
| person.givenName | Angela | |
| person.givenName | Francisco | |
| person.identifier.ciencia-id | E116-EC15-79C5 | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0002-6854-9855 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.scopus-author-id | 7101906752 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
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