Changes of free amino acid content of Teleme cheese made with different types of milk and culture

dc.contributor.author	Pappa, EC	en
dc.contributor.author	Sotirakoglou, K	en
dc.date.accessioned	2014-06-06T06:48:48Z
dc.date.available	2014-06-06T06:48:48Z
dc.date.issued	2008	en
dc.identifier.issn	03088146	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.foodchem.2008.04.027	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4277
dc.subject	Amino acids	en
dc.subject	Milk	en
dc.subject	Ripening	en
dc.subject	Starter culture	en
dc.subject	Teleme	en
dc.subject	White-brined cheese	en
dc.subject.other	amino acid	en
dc.subject.other	glutamic acid	en
dc.subject.other	leucine	en
dc.subject.other	lysine	en
dc.subject.other	phenylalanine	en
dc.subject.other	valine	en
dc.subject.other	amino acid analysis	en
dc.subject.other	amino acid composition	en
dc.subject.other	article	en
dc.subject.other	bacterium culture	en
dc.subject.other	cheese	en
dc.subject.other	comparative study	en
dc.subject.other	cow	en
dc.subject.other	food analysis	en
dc.subject.other	goat	en
dc.subject.other	mesophilic bacterium	en
dc.subject.other	milk	en
dc.subject.other	nonhuman	en
dc.subject.other	sheep	en
dc.subject.other	thermophilic bacterium	en
dc.subject.other	Capra hircus	en
dc.subject.other	Ovis aries	en
dc.title	Changes of free amino acid content of Teleme cheese made with different types of milk and culture	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.foodchem.2008.04.027	en
heal.publicationDate	2008	en
heal.abstract	The evolution of concentration of free amino acids in Teleme cheese made from sheep, goat or cow milk, using a thermophilic, mesophilic or a mixture of a thermophilic, a mesophilic culture throughout ripening was studied. The total free amino acid (TFAA) content increased at all stages of ripening, regardless of the milk and culture used. In general, the TFAA content was higher in cheeses made from cow's milk than that of the cheeses made from ewe's milk; cheese from goat's milk ranged over intermediate levels. Also, higher concentrations of TFAA were found in cheeses made with the thermophilic than with the mesophilic culture. Cheeses made with the mixture of thermophilic-mesophilic culture ranged over intermediate levels. The results of this study have shown that Leu, Glu, Phe, Val and Lys were the major FAA of Teleme cheese at all stages of ripening, regardless of the type of milk and culture used. © 2008 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Chemistry	en
dc.identifier.issue	3	en
dc.identifier.volume	111	en
dc.identifier.doi	10.1016/j.foodchem.2008.04.027	en
dc.identifier.spage	606	en
dc.identifier.epage	615	en