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Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk

✍ Scribed by Mikulec, Nataša; Habuš, Ivan; Antunac, Neven; Vitale, Ljubinka; Havranek, Jasmina

Book ID
120554588
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
171 KB
Volume
66
Category
Article
ISSN
1364-727X

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The concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective of the particular protocol used for manufacture (ie ratio of caprine to ovine milks, animal or plant rennet and number of salting steps). The experimental cheeses manufactured with 20% (v/v)