Biochemical Changes During the Ripening of Homemade ‘san Simón Da Costa’ Raw Milk Cheese
International journal of dairy technology(2008)
摘要
‘San Simón da Costa’ cheese is a traditional smoked variety produced in the northwest of Spain from cow's milk. Biochemical changes were determined during its ripening. Its high calcium and phosphorus content and its low NaCl and sodium content stand out. This cheese undergoes moderate proteolysis. The most abundant free amino acid at the end of the ripening was glutamic acid, followed by tryptophan, leucine, arginine and phenylalanine. The lipolysis throughout ripening is slight; the most abundant free fatty acid being oleic, followed by palmitic and butyric acid.
更多查看译文
关键词
'San Simon da Costa' cheese,lipolysis,proteolysis,raw cow's milk cheese,ripening
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要