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Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

Biljana Radeljević
Nataša Mikulec   ORCID icon orcid.org/0000-0002-9981-5626 ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Neven Antunac
Zvonimir Prpić   ORCID icon orcid.org/0000-0003-0827-4594
Mirjana Maletić
Jasmina Havranek

Puni tekst: engleski, pdf (776 KB) str. 15-21 preuzimanja: 620* citiraj
APA 6th Edition
Radeljević, B., Mikulec, N., Antunac, N., Prpić, Z., Maletić, M. i Havranek, J. (2013). Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese. Mljekarstvo, 63 (1), 15-21. Preuzeto s https://hrcak.srce.hr/98225
MLA 8th Edition
Radeljević, Biljana, et al. "Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese." Mljekarstvo, vol. 63, br. 1, 2013, str. 15-21. https://hrcak.srce.hr/98225. Citirano 13.11.2019.
Chicago 17th Edition
Radeljević, Biljana, Nataša Mikulec, Neven Antunac, Zvonimir Prpić, Mirjana Maletić i Jasmina Havranek. "Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese." Mljekarstvo 63, br. 1 (2013): 15-21. https://hrcak.srce.hr/98225
Harvard
Radeljević, B., et al. (2013). 'Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese', Mljekarstvo, 63(1), str. 15-21. Preuzeto s: https://hrcak.srce.hr/98225 (Datum pristupa: 13.11.2019.)
Vancouver
Radeljević B, Mikulec N, Antunac N, Prpić Z, Maletić M, Havranek J. Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese. Mljekarstvo [Internet]. 2013 [pristupljeno 13.11.2019.];63(1):15-21. Dostupno na: https://hrcak.srce.hr/98225
IEEE
B. Radeljević, N. Mikulec, N. Antunac, Z. Prpić, M. Maletić i J. Havranek, "Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese", Mljekarstvo, vol.63, br. 1, str. 15-21, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/98225. [Citirano: 13.11.2019.]
Puni tekst: hrvatski, pdf (1 MB) str. 15-21 preuzimanja: 463* citiraj
APA 6th Edition
Radeljević, B., Mikulec, N., Antunac, N., Prpić, Z., Maletić, M. i Havranek, J. (2013). Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira. Mljekarstvo, 63 (1), 15-21. Preuzeto s https://hrcak.srce.hr/98225
MLA 8th Edition
Radeljević, Biljana, et al. "Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira." Mljekarstvo, vol. 63, br. 1, 2013, str. 15-21. https://hrcak.srce.hr/98225. Citirano 13.11.2019.
Chicago 17th Edition
Radeljević, Biljana, Nataša Mikulec, Neven Antunac, Zvonimir Prpić, Mirjana Maletić i Jasmina Havranek. "Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira." Mljekarstvo 63, br. 1 (2013): 15-21. https://hrcak.srce.hr/98225
Harvard
Radeljević, B., et al. (2013). 'Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira', Mljekarstvo, 63(1), str. 15-21. Preuzeto s: https://hrcak.srce.hr/98225 (Datum pristupa: 13.11.2019.)
Vancouver
Radeljević B, Mikulec N, Antunac N, Prpić Z, Maletić M, Havranek J. Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira. Mljekarstvo [Internet]. 2013 [pristupljeno 13.11.2019.];63(1):15-21. Dostupno na: https://hrcak.srce.hr/98225
IEEE
B. Radeljević, N. Mikulec, N. Antunac, Z. Prpić, M. Maletić i J. Havranek, "Utjecaj mikrobne kulture na koncentraciju ukupnih slobodnih aminokiselina tijekom zrenja Krčkog sira", Mljekarstvo, vol.63, br. 1, str. 15-21, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/98225. [Citirano: 13.11.2019.]

Sažetak
The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd) in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day) were monitored. In water soluble extracts of cheese, the presence of free NH2 groups in all ripening stages was detected, which means smaller peptides and amino acids, whose concentration significantly (P<0.01) increased during ripening. Cheeses produced with and without microbial culture resulted in statistically significant differences (P<0.01) in content amino acids free on the 90th and 120th day of ripening. Cd - ninhydrin method was found to be suitable for cheese ripening monitoring, as well as for determination of the differences in mature characteristics of cheeses, depending on the production process.

Ključne riječi
ewe cheese from the island of Krk; cheese ripening; total free amino acids; microbial culture

Hrčak ID: 98225

URI
https://hrcak.srce.hr/98225

[hrvatski]

Posjeta: 1.437 *