Hrvatska znanstvena bibliografija (CROSBI)



Pregled bibliografske jedinice broj: 226589

Časopis

Autori: Kalit, Samir; Havranek, Jasmina; Kapš, Miroslav; Perko, Bogdan; Čubrić-Čurik, Vlatka
Naslov: Proteolysis and optimal ripening time of Tounj cheese
( Proteolysis and optimal ripening time of Tounj cheese )
Izvornik: International Dairy Journal (0958-6946) 15 (2005), 6-9; 619-624
Vrsta rada: članak
Ključne riječi: Tounj cheese; Ripening; Proteolysis; Sensorial quality
( Tounj cheese; Ripening; Proteolysis; Sensorial quality )
Sažetak:
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.
Projekt / tema: 0178023, 0178022, 0178016, 0178031
Izvorni jezik: eng
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Poljoprivreda (agronomija)
URL cjelovitog teksta:
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