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Izvorni znanstveni članak
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
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
Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA) release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoacids Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal FAAs in the White brined cheeses at all stages of ripening.
Ključne riječi
white brined cheese; rennet; starter culture; proteolysis
Hrčak ID: 94300
URI
https://hrcak.srce.hr/94300
Moj profil
Srce