How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese

The concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective of the particular protocol used for manufacture (ie ratio of caprine to ovine milks, animal or plant rennet and number of salting steps). The experimental cheeses manufactured with 20% (v/v)...

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Bibliographic Details
Main Author: Freitas, A. C. (author)
Other Authors: Fresno, J. María (author), Prieto, Bernardo (author), Franco, Imaculada (author), Malcata, F. Xavier (author), Carballo, Javier (author)
Format: article
Language:eng
Published: 2011
Subjects:
Dairy foods
Maturation
Ovine and caprine milk
Animal and plant rennet
Proteolysis
Online Access:http://hdl.handle.net/10400.14/6574
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6574

Internet

http://hdl.handle.net/10400.14/6574

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