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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Bibliographic Details
Main Author: Tavaria, Freni K. (author)
Other Authors: Franco, Inmaculada (author), Carballo, F. Javier (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2010
Subjects:
Proteolysis
Processing
Cheesemaking
Dairy foods
Serra da Estrela cheese
Nitrogen-fractions
Free amino acids
Ewe’s milk
Online Access:http://hdl.handle.net/10400.14/3575
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/3575

Internet

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

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