Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (...

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Detalhes bibliográficos
Autor principal: Tavaria, Freni K. (author)
Outros Autores: Franco, Inmaculada (author), Carballo, F. Javier (author), Malcata, F. Xavier (author)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Proteolysis
Processing
Cheesemaking
Dairy foods
Serra da Estrela cheese
Nitrogen-fractions
Free amino acids
Ewe’s milk
Texto completo:http://hdl.handle.net/10400.14/3575
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/3575

Texto Completo

http://hdl.handle.net/10400.14/3575

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