Title of article
RIPENING PROFILE OF SEMI-HARD EXPERIMENTAL CHEESE COMPARED TO SOME COMMERCIAL VARIETIES
Author/Authors
MARTINOVIĆ, Aleksandra University of Montenegro - Biotechnical Faculty, Montenegro , BOJANIĆ RAŠOVIĆ, Mirjana University of Montenegro - Biotechnical Faculty, Montenegro , MARKOVIĆ, Božidarka University of Montenegro - Biotechnical Faculty, Montenegro , RADONJIĆ, Dušica University of Montenegro - Biotechnical Faculty, Montenegro
From page
61
To page
73
Abstract
In total 13 different cheese varieties have been analyzed for monitoring the general mechanisms of cheese ripening. The ripening was characterized by analyzing the sensory properties, gross chemical composition of the cheeses as well as casein components, peptides, amino acids and volatile compounds. Primary proteolysis was monitored by capillary electrophoresis (CE), smaller peptides and free amino acid content by HPLC-MS, while the volatiles were determined using GC-MS. Results obtained for the UMB1 cheese were compared and discussed with the results obtained for different cheese varieties included in this study
Keywords
semi , hard cheese , amino acid content , volatile compounds
Journal title
Agriculture and Forestry
Journal title
Agriculture and Forestry
Record number
2537082
Link To Document