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Izvorni znanstveni članak
Određivanje slobodnih aminokiselina u punomasnom turskom bijelom siru u salamuri proizvedenom od životinjskih i mikrobnih enzima grušanja s dodatkom ili bez dodatka starter kulture
Ufuk Eren-Vapur
Tulay Ozcan
; Uludag University, Department of Food Engineering, 16059 Gorukle, Bursa, Turkey
| Puni tekst: engleski, pdf (800 KB) | str. 241-250 | citiraj | |
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APA 6th Edition Eren-Vapur, U. i Ozcan, T. (2012). Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture. Mljekarstvo, 62 (4), 241-250. Preuzeto s https://hrcak.srce.hr/94300 MLA 8th Edition Eren-Vapur, Ufuk i Tulay Ozcan. "Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture." Mljekarstvo, vol. 62, br. 4, 2012, str. 241-250. https://hrcak.srce.hr/94300. Citirano 22.01.2021. Chicago 17th Edition Eren-Vapur, Ufuk i Tulay Ozcan. "Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture." Mljekarstvo 62, br. 4 (2012): 241-250. https://hrcak.srce.hr/94300 Harvard Eren-Vapur, U., i Ozcan, T. (2012). 'Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture', Mljekarstvo, 62(4), str. 241-250. Preuzeto s: https://hrcak.srce.hr/94300 (Datum pristupa: 22.01.2021.) Vancouver Eren-Vapur U, Ozcan T. Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture. Mljekarstvo [Internet]. 2012 [pristupljeno 22.01.2021.];62(4):241-250. Dostupno na: https://hrcak.srce.hr/94300 IEEE U. Eren-Vapur i T. Ozcan, "Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture", Mljekarstvo, vol.62, br. 4, str. 241-250, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/94300. [Citirano: 22.01.2021.] |
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Sažetak
Enzimski preparati za grušanje mlijeka bitni su sastojci za proizvodnju različitih vrsta sira. Cilj ovog istraživanja bio je sažeti učinak tipa sirila (teleće sirilo i mikrobno sirilo od Rhizomucor miehei) i starter kulture na senzorska svojstva i slobodne aminokiseline (FAA) koje nastaju tijekom zrenja turskog bijelog sira u salamuri. Koncentracije FAA i senzorska svojstva slični su za sireve proizvedene s obje vrste koagulanta i starter kulture. Aminokiseline Phe, Leu - Ile, Gln, Val, Pro i Ala bile su glavne slobodne aminokiseline (FAA) u bijelim sirevima u salamuri u svim fazama zrenja.
Ključne riječi
bijeli sir u salamuri; sirila; starter kultura; proteoliza
Hrčak ID: 94300
URI
https://hrcak.srce.hr/94300
Moj profil
Srce