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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Detalhes bibliográficos
Autor principal: Freitas, A. C. (author)
Outros Autores: Fresno, J. María (author), Prieto, Bernardo (author), Franco, Imaculada (author), Malcata, F. Xavier (author), Carballo, Javier (author)
Formato: article
Idioma:eng
Publicado em: 2011
Assuntos:
Dairy foods
Maturation
Ovine and caprine milk
Animal and plant rennet
Proteolysis
Texto completo:http://hdl.handle.net/10400.14/6574
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6574

Texto Completo

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

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