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Lipolysis and proteolysis of Cabrales cheese during ripening

AuthorsJuárez, Manuela ; Alonso López, Leocadio ; Ramos, Mercedes
Issue Date1983
PublisherCSIC - Instituto de Agroquímica y Tecnología de Alimentos (IATA)
CitationRevista de Agroquímica y Tecnología de Alimentos 23(4): 541-551 (1983)
AbstractLipolysis and proteolysis during three months of maturation of >Cabrales> cheese have been studied. The soluble and insoluble volatile fatty acids indices of the fat decreased, parallely the short chain fatty acids decreased too. The nitrogen fractions (soluble nitrogen, non-proteic nitrogen, tyrosine, triptophane and free amino acids) increased progressively during ripening and the degradation of the alfaS and beta-caseins was almost completed at the end of the second month of ripening
Identifiersissn: 0034-7698
Appears in Collections:(IPLA) Artículos
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