H. Rohm et al., A SIMPLE DISTILLATION METHOD FOR THE ASSESSMENT OF PROTEOLYSIS IN HARD CHEESE, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 767-769
Soluble nitrogen fractions and ammonia content of 141 Gruyere-type raw
milk cheeses (Vorarlberger Bergkase) were quantified using the tradit
ional Kjeldahl method and enzymatic assay, respectively. Steam distill
ation of aqueous cheese extracts without any protein digestion resulte
d in comparable values and may therefore be used as a simple indicator
of proteolysis of cheese. (C) 1997 Academic Press Limited.