Naslov
Proteolysis and optimal ripening time of Tounj cheese

Autori
Kalit, Samir ; Havranek, Jasmina ; Kapš, Miroslav ; Perko, Bogdan ; Čubrić-Čurik, Vlatka

Izvornik
International Dairy Journal (0958-6946) 15 (2005), 6-9; 619-624

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Tounj cheese; Ripening; Proteolysis; Sensorial quality

Sažetak
Tounj cheese is considered as semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese produced from raw milk. It was presumed that implementing ripening process would develop a new type of cheese. The objective of this research was to follow basic proteolytic changes during Tounj cheese ripening and to ascertain the optimal ripening time according to sensorial quality. According to urea-polyacrylamide gel electrophoresis alphas1-CN was degraded to alphas1-I, alphas1-II and some undefined products (P<0.05). Degradation of beta-CN was less extensive but significant (P<0.05), and it was due to the action of plasmin. Water and 12% trichloroacetic acid soluble nitrogen fraction increased (P<0.05). According to sensorial quality, optimal ripening time of Tounj cheese was determined to be four weeks.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA