Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

Mljekarstvo

Prpić, Zvonimir¹  Mikulec, Nataša²  Havranek, Jasmina¹  Maletić, Mirjana¹  Antunac, Neven¹  Radeljević, Biljana¹ 

[1] Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska

关键词: ewe cheese from the island of Krk;    cheese ripening;    total free amino acids;    microbial culture;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by...

【 授权许可】

Unknown