Title of article
RIPENING PROFILE OF SEMI-HARD EXPERIMENTAL CHEESE COMPARED TO SOME COMMERCIAL VARIETIES
Author/Authors
MARTINOVIC، Aleksandra نويسنده , , RASOVIC، Mirjana BOJANIC نويسنده Biotechnical Faculty of the University of Montenegro, Mihaila Lalica 1, 81000 Podgorica , , MARKOVIC، Bozidarka نويسنده Biotechnical Faculty of the University of Montenegro, Mihaila Lalica 1, 81000 Podgorica , , RADONJIC، Dusica نويسنده Biotechnical Faculty of the University of Montenegro, Mihaila Lalica 1, 81000 Podgorica ,
Issue Information
روزنامه با شماره پیاپی سال 2012
Pages
13
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.
Journal title
Agriculture and Forestry
Serial Year
2012
Journal title
Agriculture and Forestry
Record number
691094
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