Glycolysis, lipolysis and proteolysis in raw sheep milk Tulum cheese during production and ripening: Effect of ripening materials.
作者： Ali Tekin , Zehra Güler
DOI: 10.1016/J.FOODCHEM.2019.01.190
关键词: Succinic acid 、 Acetic acid 、 Citric acid 、 Food science 、 Fatty acid 、 Amino acid 、 Lactic acid 、 Formic acid 、 Organic acid 、 Chemistry
摘要: Abstract In this study, variations in basic chemical constitutes, organic acids (OAs), free amino (FAAs) and fatty (FFAs) during ripening of raw sheep’s milk Tulum cheeses goat’s skin bag (GST) or plastic barrel (PBT) were investigated. Ripening caused the differences compositions cheese. Moisture loss, salt-in-moisture, fat protein contents increased. No residual lactose was observed after 90 day. Lactic acid principal acid, followed by propionic acetic formic succinic citric acid. The majority composed Val, Pro, Tyr, Met, Leu, Trp, Phe, Lys Glu. Hexadecanoic most abundant cheeses, which cis-9-octadecenoic, octadecanoic, tetradecanoic, decanoic trans-9-octadecenoic acids. levels total FFA OA higher GST-cheese comparison to PBT-cheese but FAAs lower.
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