Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; A Brazilian semi-hard cows variety

Food Chemistry

Volumn 85, Issue 3, 2004, Pages 407-414

  Gorostiza, Amparo ^a   Cichoscki, Alexandre J ^b   Valduga, Alice T ^b   Valduga, Eunice ^b   Bernardo, Ana ^a   Fresno, José M ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b DEPARTMENT OF FOOD ENGINEERING   (Brazil)

Author keywords

Caseins; Free amino acids; Nitrogen compounds; Prato cheese; Proteolysis; Ripening

Indexed keywords

4 AMINOBUTYRIC ACID; AMINO ACID; BETA CASEIN; GLUTAMIC ACID; LEUCINE; LYSINE; NITROGEN DERIVATIVE; PHENYLALANINE; PROTEIN SUBUNIT; TRYPTOPHAN;

ARTICLE; BRAZIL; CHEESE RIPENING; COW; EVALUATION; HARDNESS; HYDROLYSIS; MILK; NONHUMAN; PH; PROTEIN DEGRADATION; SOLID; SOLUBILITY; STATISTICAL SIGNIFICANCE;

EID: 0346058034     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.018     Document Type: Article

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