Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese

Iranian pickled cheese (Feta type) was studied to determine the physico -chemical and biochemical changes that occur at various stages of ripening in brine. The concentration of free amino acids (FAA) decreased between the 30–50th day and increased thereafter. At the end of the 90th day ripening per...

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Bibliographic Details
Published in:International dairy journal 1997-06, Vol.7 (6), p.473-478
Main Authors: Azarnia, S., Ehsani, M.R., Mirhadi, S.A.
Format: Article
Language:English
Subjects:
Biological and medical sciences
brine cheese
Food industries
free amino acids
free fatty acids
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
non-protein nitrogen
pickled cheese
soluble nitrogen
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Summary:Iranian pickled cheese (Feta type) was studied to determine the physico -chemical and biochemical changes that occur at various stages of ripening in brine. The concentration of free amino acids (FAA) decreased between the 30–50th day and increased thereafter. At the end of the 90th day ripening period, arginine, lysine and glutamic acid were predominant. Lipolysis occurred more slowly than proteolysis; palmitic and oleic acids were the principal free fatty acids (FFA) liberated.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(97)00034-4