文章基本信息

标题：The protein composition some cheeses made by ultrafiltration
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作者：Ostojić, Mihailo ; Gavarić, Dragoljub
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1986
卷号：36
期号：1
页码：16-22
语种：Croatian
出版社：Hrvatska Mljekarska Udruga
摘要：Content of certain nitrogen, i.e. protein fractions in different kind cheeses made by ultrafiltration is investigated. Althought the content depends on type of cheeses, applying the MMV method or in combination with classical one, period of ripening of cheese ect. The concentration of noncasein nitrogen m all cheeses produced by ultrafiltration was significantly higher. This may influence on process of cheese ripening and final organoleptic characteristics of final products. A little data is available in the literature about this subject, so, consequently, much more investigations is needed.
关键词：cheese; ultrafiltration; protein composition