Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study

In English

Författare

Summary, in English

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.

Publiceringsår

2003

Språk

Engelska

Sidor

145-148

Publikation/Tidskrift/Serie

Milchwissenschaft

Volym

58

Issue

3-4

Dokumenttyp

Artikel i tidskrift

Förlag

Volkswirtschaftlicher Verlag

Ämne

  • Nutrition and Dietetics

Nyckelord

  • semi-hard cheese (proteolysis)

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0026-3788