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- Title
The Influence of Papaina on the Content of Amino Acids from Holland Cheese.
- Authors
Jimborean, Mirela; Laslo, Cornet; Ţibulca, Dorin; Ţibulca, Aurora; Păucean, Adriana
- Abstract
The aim of the present paper is to study the variation of amino acid content during the ripening of semi-hard cheese (type Holland), after adding in the milk, used for the coagulation, of a proteolytic enzyme - papaina - and the comparison with the data obtained from the analysis of a witness cheese (without enzymes added) obtained and ripen in the same technological conditions. For investigations were collected and analyzed samples at different times during ripening.
- Subjects
AMINO acids; CHEESE; MILK; PROTEINS; PROTEOLYTIC enzymes; BACTERIA; CHROMATOGRAMS; RAW materials; HYDROLYSIS
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, Vol 66, Issue 2, p335
- ISSN
1843-5246
- Publication type
Article