Abstract
Methods of evaluating proteolysis using different precipitants and nitrogen evaluation methods were assessed. The coefficient of determination (R2) values relating the various methods and the ripening period were positive and greater than 0.87. Amino acid nitrogen in the fraction soluble in 12% trichloroacetic acid had the highest coefficient value (R2=0.95). Of all the methods for evaluating nitrogen, dialysis had the highest value ofR2 with respect to water-soluble nitrogen determined using the Kjedahl method. However, dialysis is not applicable to blue cheeses with high mould contents. Cluster analysis was applied to the ripening index values and yielded groupings according to the method of nitrogen evaluation.
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 callMore From: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
Disclaimer: 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.
