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 ,
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.
