Abstract
The objective of the present work is to study the role of proteolysis being occurred in the Italian Ricotta Forte cheese throughout 20 months of ripening. Samples were taken for the examination after 1(day),and the after 1,2,4,6.12 and 19 months. Samples were analysed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), which showed that the level of bovine serum albumin decreased towards the end of the ripening. However,α-lactalbumin and β-lactoglobulin did not degrade rapidly during the ripening. Meanwhile,the levels of pH 4.6-soluble N (SN) as a % of total N (TN) and total free amino acids (FAA) increased towards the end of the ripening. This study improves our understanding about the compositional and proteolytic parameters of Ricotta Forte cheese.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
