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Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates

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Authors
Jovanović, Snežana
Maćej, Ognjen
Barać, Miroljub
Vučić, Tanja
article (publishedVersion)
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Abstract
Cheeses made on milk protein coaggregate basis are different than traditionally made cheeses, in technological production process and sensory 120 days were: 12.98 mg %, 33.23 mg % 53.87 mg %, 92.28 mg % and 148.32 mg %. At the end of ripening period nitrogen content soluble in 5 % PTA was 11.43 times higher compared to the first day of ripening. Generally, it could be concluded that protein changes were very intensive during investigated ripening period. The most intensive changes occurred during the first 15 days of ripening.
Keywords:
proteins coaggregates / semi-hard cheese / ripening / proteolysis
Source:
Mljekarstvo, 2007, 57, 3, 169-193
Publisher:
  • Croatian Dairy Union

ISSN: 0026-704X

WoS: 000257856400001

Scopus: 2-s2.0-36848999378
[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_agrospace_1363
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/1363
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  • Radovi istraživača / Researchers’ publications
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Poljoprivredni fakultet

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