Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese

被引：54

作者：

Azarnia, S

Ehsani, MR ^{[1
]}

Mirhadi, SA

机构：

[1] Univ Tehran, Fac Agr, Dept Food Sci & Technol, Karaj, Iran

[2] Free Islam Univ, Varamin, Iran

[3] Anim Husb Res Inst, Karaj, Iran

来源：

INTERNATIONAL DAIRY JOURNAL | 1997年 / 7卷 / 6-7期

关键词：

brine cheese; pickled cheese; free amino acids; free fatty acids; soluble nitrogen; non-protein nitrogen;

D O I：

10.1016/S0958-6946(97)00034-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Iranian pickled cheese (Feta type) was studied to determine the physico-chemical and biochemical changes that occur at various stages of ripening in brine. The concentration of free amino acids (FAA) decreased between the 30-50th day and increased thereafter. At the end of the 90th day ripening period, arginine, lysine and glutamic acid were predominant. Lipolysis occurred more slowly than proteolysis; palmitic and oleic acids were the principal free fatty acids (FFA) liberated. (C) 1997 Elsevier Science Ltd. All rights reserved.

引用

页码：473 / 478

页数：6

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