EVALUATION OF THE PHYSICOCHEMICAL CHARACTERISTICS OF THE CURD DURING THE RIPENING OF IRANIAN BRINE CHEESE

Authors
AZARNIA S EHSANI MR MIRHADI SA
Citation
S. Azarnia et al., EVALUATION OF THE PHYSICOCHEMICAL CHARACTERISTICS OF THE CURD DURING THE RIPENING OF IRANIAN BRINE CHEESE, International dairy journal, 7(6-7), 1997, pp. 473-478
Citations number
20
Journal title
International dairy journal → ACNP
ISSN journal
09586946
Volume
7
Issue
6-7
Year of publication
1997
Pages
473 - 478
Database
ISI
SICI code
0958-6946(1997)7:6-7<473:EOTPCO>2.0.ZU;2-M
Abstract
Iranian pickled cheese (Feta type) was studied to determine the physic o-chemical and biochemical changes that occur at various stages of rip ening in brine. The concentration of free amino acids (FAA) decreased between the 30-50th day and increased thereafter. At the end of the 90 th day ripening period, arginine, lysine and glutamic acid were predom inant. Lipolysis occurred more slowly than proteolysis; palmitic and o leic acids were the principal free fatty acids (FFA) liberated. (C) 19 97 Elsevier Science Ltd. All rights reserved.