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

Accumulation d'acide L-glutamique libre dans du cheddar à taux de lipides normal ou allégé avec une maturation sous différentes conditions de durée et de température.

Auteurs : ROSENBERG M., ALTEMUELLER A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Accumulation of free L-glutamic acid in full- and reduced fat cheddar cheese ripened at different time-temperature conditions.
  • Identifiant de la fiche : 2002-2035
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 34 - n. 5
  • Date d'édition : 2001

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