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Proteolysis of the ...
Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study
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Antonsson, M (författare)
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- Molin, Göran (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Ardo, Y (författare)
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(creator_code:org_t)
- 2003
- 2003
- Engelska.
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Ingår i: Milchwissenschaft. - 0026-3788. ; 58:3-4, s. 145-148
- Relaterad länk:
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https://lup.lub.lu.s...
Abstract
Ämnesord
Stäng
- The casein breakdown, peptide hydrolysis and accumulation of amino acids were studied in the semi-hard Swedish cheese, Herrgard produced at 3 dairies. Casein components were analysed by capillary electrophoresis, and peptide profiles as well as amino acid composition with reverse phase HPLC. Ten cheeses from the same vat of each of the 3 dairies were analysed; 5 cheeses each after 3 and 6 months of ripening. The peptide profiles revealed significant quantitative differences that most probably are explained by variations in composition of starter and non-starter lactic acid bacteria in cheese. The cheeses from one dairy could be separated from the other cheeses by their amino acid composition that reflected a larger amount of starter bacteria being viable for a longer time. Variation in plasmin activity between cheeses from different dairies was shown as well as a relation between plasmin activity and amount of total free amino acids released by microbial activity.
Ämnesord
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Nyckelord
- semi-hard cheese (proteolysis)
Publikations- och innehållstyp
- art (ämneskategori)
- ref (ämneskategori)
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