Volume 54, Issue 1-4

Volume : 54
Issue : 1-4
   
Authors : Aleksandra MARTINOVIC, Mirjana BOJANIC RASOVIC, Bozidarka MARKOVIC, Dusica RADONJIC
Title : RIPENING PROFILE OF SEMI-HARD EXPERIMENTAL CHEESE COMPARED TO SOME COMMERCIAL VARIETIES
Abstract : In total 13 different cheese varieties have been analyzed for monitoring the general mechanisms of cheese ripening. The ripening was characterized by analyzing the sensory properties, gross chemical composition of the cheeses as well as casein components, peptides, amino acids and volatile compounds. Primary proteolysis was monitored by capillary electrophoresis (CE), smaller peptides and free amino acid content by HPLC-MS, while the volatiles were determined using GC-MS. Results obtained for the UMB1 cheese were compared and discussed with the results obtained for different cheese varieties included in this study.
Keywords : semi-hard cheese, amino acid content, volatile compounds
   
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ISSN 0554-5579 (Printed)
ISSN 1800-9492 (Online)
DOI : 10.17707/AgricultForest

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