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Título

Determination of aminopeptidase activity in cheese

Autor Martí De Castro, M. A.; Martín Hernández, Carmen.
Fecha de publicación 1994
EditorSpringer
Citación Zeitschrift fur Lebensmittel -Untersuchung und -Forschung 198: 20- 23 (1994)
ResumenAminopeptidase activity was studied in different types of cheese. Of the cheeses analysed having a mesophilous lactic flora, Roncal was contained the most aminopeptidase activity, coinciding with the highest ripening indices found [non-protein nitrogen (NPN) and amino nitrogen (N. NH2) with reference to the percentage total nitrogen (% TN)]. Of the Italian and Swiss type cheeses studied, the highest levels of aminopeptidase activity and NPN ripening index (% TN) were found in the Appenzeller and Parmiggiano-Reggiano cheeses. Among the mould-ripened cheeses, the blue cheeses had higher levels of enzyme activity and ripening indices [non-casein nitrogen (NCN), NPN and N. NH2 (%TN)] than the surface-flora cheeses. No changes in aminopeptidase activity of any importance were found in semi-hard ewes' milk cheese during ripening, over the first 3 months, but there was a considerable increase after 6 months of ripening. © 1994 Springer-Verlag.
URI http://hdl.handle.net/10261/115946
DOI10.1007/BF01195276
Identificadoresdoi: 10.1007/BF01195276
issn: 0044-3026
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