Proteolysis and optimal ripening time of Tounj cheese (CROSBI ID 118922)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
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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