Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates
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 / proteolysisSource:
Mljekarstvo, 2007, 57, 3, 169-193Publisher:
- Croatian Dairy Union
Collections
Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Jovanović, Snežana AU - Maćej, Ognjen AU - Barać, Miroljub AU - Vučić, Tanja PY - 2007 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/1363 AB - 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. PB - Croatian Dairy Union T2 - Mljekarstvo T1 - Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates EP - 193 IS - 3 SP - 169 VL - 57 UR - https://hdl.handle.net/21.15107/rcub_agrospace_1363 ER -
@article{ author = "Jovanović, Snežana and Maćej, Ognjen and Barać, Miroljub and Vučić, Tanja", year = "2007", 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.", publisher = "Croatian Dairy Union", journal = "Mljekarstvo", title = "Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates", pages = "193-169", number = "3", volume = "57", url = "https://hdl.handle.net/21.15107/rcub_agrospace_1363" }
Jovanović, S., Maćej, O., Barać, M.,& Vučić, T.. (2007). Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates. in Mljekarstvo Croatian Dairy Union., 57(3), 169-193. https://hdl.handle.net/21.15107/rcub_agrospace_1363
Jovanović S, Maćej O, Barać M, Vučić T. Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates. in Mljekarstvo. 2007;57(3):169-193. https://hdl.handle.net/21.15107/rcub_agrospace_1363 .
Jovanović, Snežana, Maćej, Ognjen, Barać, Miroljub, Vučić, Tanja, "Nitrogen matter changes during ripening of semihard cheese based on milk protein coaggregates" in Mljekarstvo, 57, no. 3 (2007):169-193, https://hdl.handle.net/21.15107/rcub_agrospace_1363 .