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Accumulation of free L-glutamic acid in full- and reduced fat cheddar cheese ripened at different time-temperature conditions.

Author(s) : ROSENBERG M., ALTEMUELLER A.

Type of article: Article

Summary

Accumulation of free L-glutamic acid was influenced by effects of aging conditions and cheese composition on cheese-age-specific proteolytic activities in cheese. Results suggested that small changes in aging temperature, at desired stages during aging, may offer opportunities in controlling and modulating rate and extent of proteolytic activities during cheese aging and thus provide tools to modulate the development of cheese quality attributes better.

Details

Original title: Accumulation of free L-glutamic acid in full- and reduced fat cheddar cheese ripened at different time-temperature conditions.
Record ID : 2002-2035
Languages: English
Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 5
Publication date: 2001

Links

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Indexing

Themes: Milk and dairy products
Keywords: Ripening (cheese); Cheddar; Lipid; Temperature; Dairy product; Cheese; Organic acid