Publication
Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese
| dc.contributor.author | Freitas, A. Cristina | |
| dc.contributor.author | Fresno, J. Maria | |
| dc.contributor.author | Prieto, Bernardo | |
| dc.contributor.author | Malcata, F. Xavier | |
| dc.contributor.author | Carballo, Javier | |
| dc.date.accessioned | 2011-10-21T09:33:12Z | |
| dc.date.available | 2011-10-21T09:33:12Z | |
| dc.date.issued | 1997 | |
| dc.description.abstract | Proteolysis in Picante cheese was characterized by assaying for breakdown products throughout a 180 day ripening period using different combinations of ewe's and goat's milks. Parameters analysed were total nitrogen (TN), water-soluble nitrogen (WSN) and non-protein nitrogen (NPN) using Kjeldahl and spectro-photometric methods, and casein profile by electrophoresis. WSN at 180 days of ripening was 25–29% TN. The maximum NPN values were attained by 180 days of ripening and corresponded to 87% and 92% of the WSN in 0C and 100C, respectively (where iC denotes a cheese manufactured with i% caprine milk). Statistically significant correlations were obtained between the various analytical methods of assay for nitrogen and ripening time. The spectrophotometric methods using either trinitrobenzenesulphonic acid or cadmium-ninhydrin proved satisfactory in assessing the ripening index (instead of the Kjeldahl method). Degradation of β-caseins at 180 days was 18.8, 26.4, 40.2, 55.6 and 36.5% for 0C, 25C, 50C, 75C and 100C, respectively. Degradation of αs-caseins by 180 days was 35.9, 40.2, 81.8, 93.0 and 68.7% for 0C, 25C, 50C, 75C and 100C, respectively. In general, a higher cheesemaking milk fraction of caprine milk was associated with higher amounts of γ-caseins. | por |
| dc.identifier.citation | FREITAS, A. Cristina... [et al.] - Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese.Food Chemistry. ISSN 0308-8146. 60:2 (1997) 219-229 | por |
| dc.identifier.doi | 10.1016/S0308-8146(96)00323-8 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6605 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.title | Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Cardoso Freitas Lopes de Freitas | |
| person.familyName | Malcata | |
| person.givenName | Ana Cristina | |
| person.givenName | Francisco | |
| person.identifier.ciencia-id | 7F10-545A-7D05 | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0002-1430-9370 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 60894705-709d-4186-9777-ac557e723b83 | |
| relation.isAuthorOfPublication | a06c00da-0e2f-4434-8ede-4d7b22c0dfe9 | |
| relation.isAuthorOfPublication.latestForDiscovery | 60894705-709d-4186-9777-ac557e723b83 |