Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese

被引：54
作者：
Azarnia, S
Ehsani, MR [1 ]
Mirhadi, SA
机构：
[1] Univ Tehran, Fac Agr, Dept Food Sci & Technol, Karaj, Iran
[2] Free Islam Univ, Varamin, Iran
[3] Anim Husb Res Inst, Karaj, Iran
来源：
INTERNATIONAL DAIRY JOURNAL | 1997年 / 7卷 / 6-7期
关键词：
brine cheese; pickled cheese; free amino acids; free fatty acids; soluble nitrogen; non-protein nitrogen;
D O I：
10.1016/S0958-6946(97)00034-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Iranian pickled cheese (Feta type) was studied to determine the physico-chemical and biochemical changes that occur at various stages of ripening in brine. The concentration of free amino acids (FAA) decreased between the 30-50th day and increased thereafter. At the end of the 90th day ripening period, arginine, lysine and glutamic acid were predominant. Lipolysis occurred more slowly than proteolysis; palmitic and oleic acids were the principal free fatty acids (FFA) liberated. (C) 1997 Elsevier Science Ltd. All rights reserved.
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页码：473 / 478
页数：6
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