Details

Autor(en) / Beteiligte

• Mikulec, Nataša
• Habuš, Ivan
• Antunac, Neven
• Vitale, Ljubinka
• Havranek, Jasmina

Titel

Free amino acid profile during ripening of ewe's milk cheese from the C roatian island K rk

Ist Teil von

• International journal of dairy technology, 2013-08, Vol.66 (3), p.390-395

Erscheinungsjahr

2013

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• The aim of this study was to determine the content of free amino acids ( FAA ) and their ratio in ewe's milk cheese from the island K rk during its ripening. FAA content was determined by reversed phase HPLC ( RP ‐ HPLC ) of cheese aqueous/ethanol extracts after FAA were transformed into their 6‐aminoquinolyl‐N‐hydroxysuccinimidyl carbamate derivatives. Their concentration increased during ripening, reaching the value of 5% in cheese dry matter. The dominant FAA were glutamic acid>leucine>valine>aspartic acid>phenylalanine>serine>proline, and higher content of nonessential vs essential FAA was revealed. K rk cheese has, in relation to other cheeses, higher values for glutamic acid/leucine, glutamic acid/phenylalanine, glutamic acid/proline and smaller values for leucine/aspartic acid, valine/aspartic acid, phenylalanine/aspartic acid ratios, while other ratios are comparable to those of other hard ovine cheeses.