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Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estre...
Tavaria, Freni K.; Franco, Inmaculada; Carballo, F. Javier; Malcata, F. XavierFour batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of...
Influence of milk source and ripening time on free amino acid profile of Picant...
Freitas, A. Cristina; Fresno, J. María; Prieto, Bernardo; Franco, Inmaculada; Malcata, F. Xavier; Carballo, JavierThe evolution of concentration of free amino acids in Picante cheese throughout ripening was studied for several volumetric ratios of ewe's and goat's milks. The concentrations of all free amino acids, except asparagine, γ-aminobutyric acid, and cysteine, generally increased as ripening time elapsed. Analyses of variance have indicated that ripening time and, to a lesser extent, milk composition have significan...
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