Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

Detalhes bibliográficos
Autor(a) principal: Tavaria, Freni K.
Data de Publicação: 2003
Outros Autores: Franco, Inmaculada, Carballo, F. Javier, Malcata, F. Xavier
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/3575
Resumo: Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of manufacture) up to 43% of TN by 180 d of ripening, thus reflecting the intense proteolytic activity of the enzymes contributed by the plant coagulant utilized. The TCASN was also found to be high in this cheese by the end of ripening (16–20%), which suggests a high extent of FAA release throughout maturation. The major FAA by 180 d of ripening were Glu, Val, Leu and Lys, representing 56–70% of the total in all four dairies sampled. Cheeses produced from refrigerated milk possessed higher amounts of g-amino-n-butyric acid (Gaba) and lower amounts of Glu when compared with those manufactured withnon-refrigerated milk.
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spelling Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheeseProteolysisProcessingCheesemakingDairy foodsSerra da Estrela cheeseNitrogen-fractionsFree amino acidsEwe’s milkFour batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of manufacture) up to 43% of TN by 180 d of ripening, thus reflecting the intense proteolytic activity of the enzymes contributed by the plant coagulant utilized. The TCASN was also found to be high in this cheese by the end of ripening (16–20%), which suggests a high extent of FAA release throughout maturation. The major FAA by 180 d of ripening were Glu, Val, Leu and Lys, representing 56–70% of the total in all four dairies sampled. Cheeses produced from refrigerated milk possessed higher amounts of g-amino-n-butyric acid (Gaba) and lower amounts of Glu when compared with those manufactured withnon-refrigerated milk.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaTavaria, Freni K.Franco, InmaculadaCarballo, F. JavierMalcata, F. Xavier2010-11-22T15:54:31Z20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/3575engTAVARIA, Freni k...[et al.] - Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal. ISSN 0958-6946. Vol. 13, n.º 7 (2003), p. 537-54510.1016/S0958-6946(03)00060-8info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:33Zoai:repositorio.ucp.pt:10400.14/3575Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:07.491081Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
title Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
spellingShingle Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
Tavaria, Freni K.
Proteolysis
Processing
Cheesemaking
Dairy foods
Serra da Estrela cheese
Nitrogen-fractions
Free amino acids
Ewe’s milk
title_short Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
title_full Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
title_fullStr Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
title_full_unstemmed Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
title_sort Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
author Tavaria, Freni K.
author_facet Tavaria, Freni K.
Franco, Inmaculada
Carballo, F. Javier
Malcata, F. Xavier
author_role author
author2 Franco, Inmaculada
Carballo, F. Javier
Malcata, F. Xavier
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Tavaria, Freni K.
Franco, Inmaculada
Carballo, F. Javier
Malcata, F. Xavier
dc.subject.por.fl_str_mv Proteolysis
Processing
Cheesemaking
Dairy foods
Serra da Estrela cheese
Nitrogen-fractions
Free amino acids
Ewe’s milk
topic Proteolysis
Processing
Cheesemaking
Dairy foods
Serra da Estrela cheese
Nitrogen-fractions
Free amino acids
Ewe’s milk
description Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of manufacture) up to 43% of TN by 180 d of ripening, thus reflecting the intense proteolytic activity of the enzymes contributed by the plant coagulant utilized. The TCASN was also found to be high in this cheese by the end of ripening (16–20%), which suggests a high extent of FAA release throughout maturation. The major FAA by 180 d of ripening were Glu, Val, Leu and Lys, representing 56–70% of the total in all four dairies sampled. Cheeses produced from refrigerated milk possessed higher amounts of g-amino-n-butyric acid (Gaba) and lower amounts of Glu when compared with those manufactured withnon-refrigerated milk.
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
2010-11-22T15:54:31Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/3575
url http://hdl.handle.net/10400.14/3575
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv TAVARIA, Freni k...[et al.] - Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal. ISSN 0958-6946. Vol. 13, n.º 7 (2003), p. 537-545
10.1016/S0958-6946(03)00060-8
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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