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Ripening changes in Ras cheese prepared from ultrafiltered milk

Abstract:

The changes in the proteins and fats of Ras cheese prepared from ultrafiltered milk (UF) were followed during ripening. The soluble protein fraction was made up of whey protein which resisted hydrolysis during ripening. The insoluble protein fraction of fresh cheese was made up mainly of β-casein, γ-casein and αs1-I, indicating pronounced proteolysis during the salting step. Further ripening was accompanied with decrease in αs1-I and increase in γ-casein. The free fatty acids (FFA) of UF Ras cheese increased with advanced ripening. The pattern of FFA in Ras cheese was similar to that of bovine milk triacylglycerols. © 1990 Springer-Verlag.

Año de publicación:

1990

Keywords:

    Fuente:

    scopusscopus

    Tipo de documento:

    Article

    Estado:

    Acceso restringido

    Áreas de conocimiento:

    • Ciencia de los alimentos

    Áreas temáticas:

    • Tecnología alimentaria

    Contribuidores:

    El-Shibiny S.El-Shibiny S.
    de la Fuente M.A.de la Fuente M.A.
    El-Shikh M.El-Shikh M.
    Lourdes AmigoLourdes Amigo
    Juarez M.Juarez M.
    Fontecha J.Fontecha J.
    Ramos M.Ramos M.