PROTEOLYSIS ASSESSMENT OF SEVERAL CHEESE VARIETIES USING DIFFERENT METHODS

Authors
LOPEZFANDINO R MARTINALVAREZ PJ PUEYO E RAMOS M
Citation
R. Lopezfandino et al., PROTEOLYSIS ASSESSMENT OF SEVERAL CHEESE VARIETIES USING DIFFERENT METHODS, Milchwissenschaft, 49(6), 1994, pp. 315-318
Citations number
20
Categorie Soggetti
Food Science & Tenology
Journal title
Milchwissenschaft → ACNP
ISSN journal
00263788
Volume
49
Issue
6
Year of publication
1994
Pages
315 - 318
Database
ISI
SICI code
0026-3788(1994)49:6<315:PAOSCV>2.0.ZU;2-C
Abstract
Various proteolysis indices (nitrogen content of different fractions a nd PAGE of the casein and water soluble fractions) were determined for 6 types of cheese: Beaufort, Parmigiano Reggiano, Appenzeller, Fontin a, Comte and Mahon. A Cluster analysis was then applied to estimate th eir usefulness for the differentiation of the cheeses. The results obt ained from the samples form perfect groups according to the variety.