A SIMPLE DISTILLATION METHOD FOR THE ASSESSMENT OF PROTEOLYSIS IN HARD CHEESE

Authors
ROHM H JAROS D RIEDLERHELLRIGL M
Citation
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
Citations number
8
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
30
Issue
7
Year of publication
1997
Pages
767 - 769
Database
ISI
SICI code
0023-6438(1997)30:7<767:ASDMFT>2.0.ZU;2-4
Abstract
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.