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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 preuzimanja: 969* citiraj
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 03.03.2021.
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: 03.03.2021.)
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 03.03.2021.];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: 03.03.2021.]

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

[engleski]

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