Evaluation of biochemical changes occuring in "nasal" cheese during the ripening stages

Evaluation of biochemical changes occuring in "nasal" cheese during the ripening stages

"Nasal" cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing o...

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Veröffentlicht in:Studia Universitatis Babeș-Bolyai. Chemia 2015-12, p.85
Hauptverfasser: Tabaran, Alexandru-Flaviu, Dan, Sorin Daniel, Tabaran, Alexandra, Bele, Constantin, Catoi, Cornel, Borzan, Mihai, Valasutean, Gabriel, Mihaiu, Marian
Format: Artikel
Sprache:eng
Schlagworte:
Cheese
Chemical properties
Chemical reactions
Identification and classification
Observations
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Zusammenfassung:"Nasal" cheese is the only sort of Romanian cheese with mould, being unique also by its processing technology and sensorial characteristics. This study is the first complex investigation which focuses on the biochemical changes occurring during the ripening stages of this cheese pointing out its nutritional value. This type of cheese is characterized by a high total solids (45.92%), fat (40.3%) and protein (19.3%) contents at the end of the ripening process. All these biochemical compounds increased during the ripening process, starting from day 20 until day 60, the values being statistically different (p
ISSN:1224-7154