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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F00%3A23401012%21RIV%2F2001%2FMSM%2F432101%2FN
rdf:type
skos:Concept n14:Vysledek
dcterms:description
The aim of this work was to study proteolysis in Cheddar cheese made from goat s milk and to determine the effect of different levels of coagulant on its ripening. Different levels of coagulant affected the extent of proteolysis. Cheeses with the highest levels of rennet had higher proteolysis indices (i.e., %WSN/TN, EISF by RP-HPLC). As ripening progressed, fewer differences in peptide patterns were apparent, confirming the importance of the coagulant as an agent for primary proteolysis in cheese, in particular in the production of intermediate size peptides. The aim of this work was to study proteolysis in Cheddar cheese made from goat s milk and to determine the effect of different levels of coagulant on its ripening. Different levels of coagulant affected the extent of proteolysis. Cheeses with the highest levels of rennet had higher proteolysis indices (i.e., %WSN/TN, EISF by RP-HPLC). As ripening progressed, fewer differences in peptide patterns were apparent, confirming the importance of the coagulant as an agent for primary proteolysis in cheese, in particular in the production of intermediate size peptides.
dcterms:title
Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese
skos:prefLabel
Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese Effect of different levels of coagulant on proteolysis in goat's Cheddar-type cheese
skos:notation
RIV/62156489:43210/00:23401012!RIV/2001/MSM/432101/N
n3:strany
85
n3:aktivita
n18:Z
n3:aktivity
Z(MSM 432100001)
n3:dodaniDat
n4:2001
n3:domaciTvurceVysledku
Kubiš, Igor
n3:druhVysledku
n11:D
n3:duvernostUdaju
n17:S
n3:entitaPredkladatele
n10:predkladatel
n3:idSjednocenehoVysledku
709609
n3:idVysledku
RIV/62156489:43210/00:23401012
n3:jazykVysledku
n7:eng
n3:klicovaSlova
Cheddar cheese;ripening;coagulant
n3:klicoveSlovo
n8:coagulant n8:ripening n8:Cheddar%20cheese
n3:kontrolniKodProRIV
[A825C1D43980]
n3:mistoVydani
UCC Cork, Ireland
n3:nazevZdroje
30th annual food science and technology research conference
n3:obor
n15:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n4:2000
n3:tvurceVysledku
Kelly, Alan Sousa, Maria Kubiš, Igor Walsh-O'Grady, Diedra McSweeney, Paul
n3:zamer
n12:MSM%20432100001
s:numberOfPages
1
n13:hasPublisher
UCC Cork
n16:organizacniJednotka
43210