Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese
Autor(a) principal: | |
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Data de Publicação: | 2003 |
Outros Autores: | , , |
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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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 |
dc.format.none.fl_str_mv |
application/pdf |
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) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131714076803072 |