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Original scientific paper

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

Fulltext: english, pdf (800 KB) pages 241-250 downloads: 969* cite
APA 6th Edition
Eren-Vapur, U. & 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. Retrieved from https://hrcak.srce.hr/94300
MLA 8th Edition
Eren-Vapur, Ufuk and 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, no. 4, 2012, pp. 241-250. https://hrcak.srce.hr/94300. Accessed 9 Mar. 2021.
Chicago 17th Edition
Eren-Vapur, Ufuk and 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, no. 4 (2012): 241-250. https://hrcak.srce.hr/94300
Harvard
Eren-Vapur, U., and 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), pp. 241-250. Available at: https://hrcak.srce.hr/94300 (Accessed 09 March 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 [cited 2021 March 09];62(4):241-250. Available from: https://hrcak.srce.hr/94300
IEEE
U. Eren-Vapur and 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, no. 4, pp. 241-250, 2012. [Online]. Available: https://hrcak.srce.hr/94300. [Accessed: 09 March 2021]

Abstracts
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.

Keywords
white brined cheese; rennet; starter culture; proteolysis

Hrčak ID: 94300

URI
https://hrcak.srce.hr/94300

[croatian]

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