Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This research analysed the use of raw and pasteurised milk in the production of Macedonian white caprine milk cheese. Pasteurisation resulted in a considerable decrease in the nitrogen fractions, urea-polyacrylamide gel electrophoresis of caseins, peptide profiles and volatiles during the maturation period. Forty-five volatile components were detected, including twelve acids, fourteen esters, six ketones, three alcohols, four terpenes and six other compounds. It was deduced that pasteurisation of milk for the manufacture of artisanal white-brined cheese delayed the evolution of volatiles, which are related to the unique flavour of the cheese.
Açıklama
Anahtar Kelimeler
Pasteurisation, Peptides, Proteolysis, Raw milk, White-brined cheese, Flavour, Volatiles
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
71
Sayı
2
