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Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

2003Journal article Open access
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dc.contributor.authorTavaria, Freni K.
dc.contributor.authorFranco, Inmaculada
dc.contributor.authorCarballo, F. Javier
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-11-22T15:54:31Z
dc.date.available2010-11-22T15:54:31Z
dc.date.issued2003
dc.description.abstractFour batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of manufacture) up to 43% of TN by 180 d of ripening, thus reflecting the intense proteolytic activity of the enzymes contributed by the plant coagulant utilized. The TCASN was also found to be high in this cheese by the end of ripening (16–20%), which suggests a high extent of FAA release throughout maturation. The major FAA by 180 d of ripening were Glu, Val, Leu and Lys, representing 56–70% of the total in all four dairies sampled. Cheeses produced from refrigerated milk possessed higher amounts of g-amino-n-butyric acid (Gaba) and lower amounts of Glu when compared with those manufactured withnon-refrigerated milk.por
dc.identifier.citationTAVARIA, Freni k...[et al.] - Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal. ISSN 0958-6946. Vol. 13, n.º 7 (2003), p. 537-545por
dc.identifier.doi10.1016/S0958-6946(03)00060-8
dc.identifier.urihttp://hdl.handle.net/10400.14/3575
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectProteolysispor
dc.subjectProcessingpor
dc.subjectCheesemakingpor
dc.subjectDairy foodspor
dc.subjectSerra da Estrela cheesepor
dc.subjectNitrogen-fractionspor
dc.subjectFree amino acidspor
dc.subjectEwe’s milkpor
dc.titleAmino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheesepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameMalcata
person.givenNameFreni
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicatione42f563a-5b1e-4586-b302-efabe7ce07da
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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