Influence of peptide and amino acids on the formation of cheese flavour
Complex microbiological and biochemical changes take place during cheese ripening process, having a significant impact on the formation of organoleptic characteristics of the final product. Proteolytic enzymes degraded casein to larger and smaller peptides and free amino acids. The quantity and the...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2010-12-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93730 |
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| _version_ | 1850178825496821760 |
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| author | Nataša Mikulec Ivan Habuš Neven Antunac Ljubinka Vitale Jasmina Havranek |
| author_facet | Nataša Mikulec Ivan Habuš Neven Antunac Ljubinka Vitale Jasmina Havranek |
| author_sort | Nataša Mikulec |
| collection | DOAJ |
| description | Complex microbiological and biochemical changes take place during cheese ripening process, having a significant impact on the formation of organoleptic characteristics of the final product. Proteolytic enzymes degraded casein to larger and smaller peptides and free amino acids. The quantity and the ratios of particular amino acids and soluble peptides significantly influence the texture and organoleptic properties of cheese. The products of amino acid degradation in cheese are alcohols, aldehydes, esters, acids and sulphur compounds, which form specific aromas of various cheese types. More than 200 different volatile components have been identified in cheese. Cheese flavour is concentrated in the watersoluble fraction (peptides, amino acids, organic acids and amines), while aroma is mainly concentrated in the volatile fraction (organic acids, aldehydes, amines, esters). Many cheeses contain the same or similar components, but in different concentrations and ratios. Specific characteristics of cheese aroma are not based only on one specific compound, but on combination of different compounds produced in the maturing process. The technological process of cheese production can be accelerated and modified by influencing proteolytic processes, which are therefore the subject of intense research. |
| format | Article |
| id | doaj-art-c53671d40fc64c4a9760f62e238c7284 |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2010-12-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-c53671d40fc64c4a9760f62e238c72842025-08-20T02:18:38ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252010-12-01604219227Influence of peptide and amino acids on the formation of cheese flavourNataša MikulecIvan HabušNeven AntunacLjubinka VitaleJasmina HavranekComplex microbiological and biochemical changes take place during cheese ripening process, having a significant impact on the formation of organoleptic characteristics of the final product. Proteolytic enzymes degraded casein to larger and smaller peptides and free amino acids. The quantity and the ratios of particular amino acids and soluble peptides significantly influence the texture and organoleptic properties of cheese. The products of amino acid degradation in cheese are alcohols, aldehydes, esters, acids and sulphur compounds, which form specific aromas of various cheese types. More than 200 different volatile components have been identified in cheese. Cheese flavour is concentrated in the watersoluble fraction (peptides, amino acids, organic acids and amines), while aroma is mainly concentrated in the volatile fraction (organic acids, aldehydes, amines, esters). Many cheeses contain the same or similar components, but in different concentrations and ratios. Specific characteristics of cheese aroma are not based only on one specific compound, but on combination of different compounds produced in the maturing process. The technological process of cheese production can be accelerated and modified by influencing proteolytic processes, which are therefore the subject of intense research.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93730cheese flavourpeptideamino acids |
| spellingShingle | Nataša Mikulec Ivan Habuš Neven Antunac Ljubinka Vitale Jasmina Havranek Influence of peptide and amino acids on the formation of cheese flavour Mljekarstvo cheese flavour peptide amino acids |
| title | Influence of peptide and amino acids on the formation of cheese flavour |
| title_full | Influence of peptide and amino acids on the formation of cheese flavour |
| title_fullStr | Influence of peptide and amino acids on the formation of cheese flavour |
| title_full_unstemmed | Influence of peptide and amino acids on the formation of cheese flavour |
| title_short | Influence of peptide and amino acids on the formation of cheese flavour |
| title_sort | influence of peptide and amino acids on the formation of cheese flavour |
| topic | cheese flavour peptide amino acids |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93730 |
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