文章基本信息

标题：A Research on Proteolysis Level of Kaşar Cheeses Marketed in Ankara
本地全文：下载
作者：Celalettin Koçak ; Nergiz Erşen ; Gülsüm Aydınoğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1998
卷号：23
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this study, the proteolysis level and some chemical and organoleptic properties of Kaşar cheeses in Ankara market were determined. Total solid, fat, fat-in-dry matter, salt, salt-in-dry-matter, titratable acidity, pH, total nitrogen, water soluble nitrogen, ripening index, non-protein nitrogen, proteose peptone nitrogen phosphotungistic acid soluble nitrogen, penetrometer values and total sensory evaluation scores of samples were 56.129%, 24.875%, 44.163%, 2.728%, 4.860%, 0.773%, 5.210%, 4.174%, 0.523%,12.483%, 0.280%, 0.243%, 0.117%, 3.825 mm and 35.960, respectively. The results indicated that Kaşar cheeses classed as ripened cheese were different properties and proteolysis levels in some of them were close to that of unripened ones.