We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Free amino acid profile during ripening of ewe'S milk cheese from the Croatian island Krk.
- Authors
Mikulec, Nataša; Habuš, Ivan; Antunac, Neven; Vitale, Ljubinka; Havranek, Jasmina
- Abstract
The aim of this study was to determine the content of free amino acids (FAA) and their ratio in ewe's milk cheese from the island Krk during its ripening. FAA content was determined by reversed phase HPLC (RP-HPLC) of cheese aqueous/ethanol extracts after FAA were transformed into their 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatives. Their concentration increased dur-ing ripening, reaching the value of 5% in cheese dry matter. The dominant FAA were glutamic acid>leucine>valine>aspartic acid>phenylalanine> serine>proline, and higher content of nonessen-tial vs essential FAA was revealed. Krk cheese has, in relation to other cheeses, higher values for glutamic acid/leucine, glutamic acid/phenylalanine, glutamic acid/proline and smaller values for leucine/aspartic acid, valine/aspartic acid, phenylalanine/aspartic acid ratios, while other ratios are comparable to those of other hard ovine cheeses.
- Subjects
KRK Island (Croatia); AMINO acids; SHEEP milk; CHEESE analysis; ASPARTIC acid
- Publication
International Journal of Dairy Technology, 2013, Vol 66, Issue 3, p390
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12032