PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF “OLOMOUCKÉ TVARŮŽKY†CHEESE (PGI)
DOI:
https://doi.org/10.15414/jmbfs.2015.4.special3.130-134Keywords:
Proteolysis, free amino acid, cheese, ripeningAbstract
Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th days of production) and ripening period (42 days storing at 8°C) of “Olomoucké tvarůžky†(PGI, smear acid cheese). Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734–0.9229; P < 0.01).The results gave information about the development precursors (FAA) of typically sensory active compound in “Olomoucké tvarůžky†(PGI) during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.Downloads
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Published
2015-02-02
How to Cite
Pachlová, V., Buňka, F., & Buňková, L. (2015). PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF “OLOMOUCKÉ TVARŮŽKY†CHEESE (PGI). Journal of Microbiology, Biotechnology and Food Sciences, 4(special issue 3 (Food Sciences), 130–134. https://doi.org/10.15414/jmbfs.2015.4.special3.130-134
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Food Sciences
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Copyright (c) 2015 Vendula Pachlová, FrantiÅ¡ek Buňka, Leona Buňková
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