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izvor podataka: crosbi

Proteolysis and optimal ripening time of Tounj cheese (CROSBI ID 118922)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Kalit, Samir ; Havranek, Jasmina ; Kapš, Miroslav ; Perko, Bogdan ; Čubrić-Čurik, Vlatka Proteolysis and optimal ripening time of Tounj cheese // International dairy journal, 15 (2005), 6-9; 619-624-x

Podaci o odgovornosti

Kalit, Samir ; Havranek, Jasmina ; Kapš, Miroslav ; Perko, Bogdan ; Čubrić-Čurik, Vlatka

engleski

Proteolysis and optimal ripening time of Tounj cheese

Tounj cheese is considered as semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese produced from raw milk. It was presumed that implementing ripening process would develop a new type of cheese. The objective of this research was to follow basic proteolytic changes during Tounj cheese ripening and to ascertain the optimal ripening time according to sensorial quality. According to urea-polyacrylamide gel electrophoresis alphas1-CN was degraded to alphas1-I, alphas1-II and some undefined products (P<0.05). Degradation of beta-CN was less extensive but significant (P<0.05), and it was due to the action of plasmin. Water and 12% trichloroacetic acid soluble nitrogen fraction increased (P<0.05). According to sensorial quality, optimal ripening time of Tounj cheese was determined to be four weeks.

Tounj cheese; Ripening; Proteolysis; Sensorial quality

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Podaci o izdanju

15 (6-9)

2005.

619-624-x

objavljeno

0958-6946

Povezanost rada

Poljoprivreda (agronomija)

Indeksiranost