Pregled bibliografske jedinice broj: 97254
Plasminogen activation and somatic cell count (SCC) in cheese milk: influence on Podravec cheese ripening
Plasminogen activation and somatic cell count (SCC) in cheese milk: influence on Podravec cheese ripening // Milchwissenschaft-Milk Science International, 57 (2002), 380-382 (međunarodna recenzija, članak, znanstveni)
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Naslov
Plasminogen activation and somatic cell count (SCC) in cheese milk: influence on Podravec cheese ripening
Autori
Kalit, Samir ; Lukač-Havranek, Jasmina ; Kapš, Miroslav
Izvornik
Milchwissenschaft-Milk Science International (0026-3788) 57
(2002);
380-382
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Cheese milk; somatic cell count; Plasminogen activation; Proteolysis; Proteinase; Electrophoresis; Urokinase
Sažetak
The role of plasmin in proteolysis during cheese ripening and the relationship between plasminogen activation and (somatic cell count (SCC) in milk were investigated. Casein hydrolysis showed that plasmin influenced the ripening of Podravec cheese, and that milk treated with urokinase increased the percentage of water soluble nitrogen of total nitrogen (WSN/TN) (p=0.07). Percentage of gamma-casein (gamma-Cn) was significantly increased in Podravec cheese produced from high SCC milk (>500000 SCC ml) when it was treated with urokinase (p<0.05) due to higher plasminogen concentration in comparison to low SCC milk.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
POVEZANOST RADA
Ustanove:
Agronomski fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
