文章基本信息

标题：A Research on Proteolysis Level of Dil Cheeses Marketed in Ankara
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作者：Celalettin Koçak ; Gülsüm Aydınoğlu ; Kadriye Uslu 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：1997
卷号：22
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 Dil 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, phosphotungstic acid soluble nitrogen, penetrometer values and total sensory evaluation scores of samples were 50.383%, 21.619%, 42.530%, 1.825%, 3.611%, 0.653%, 5.197, 4.041%. 0.496%, 12.446%. 0.229%, 0.267%, 0.096%, 7.685 mm and 19.750 respectively. The results indicated that Dil cheeses classed as unripened cheeses weren’t in a standard quality and proteolysis levels in some of them were close to that of ripened ones.