The effect of sterilisation on amino acid contents in processed cheese

Buňka, František; Hrabě, Jan; Kráčmar, Stanislav

Title:

Author:

Buňka, František; Hrabě, Jan; Kráčmar, Stanislav

Document type:

Peer-reviewed article (English)

Source document:

International Dairy Journal. 2004-09, vol. 14, issue 9, p. 829-831

ISSN:

0958-6946 (Sherpa/RoMEO, JCR)

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DOI:

https://doi.org/10.1016/j.idairyj.2004.02.008

Abstract:

In this study the effect of sterilisation (117degreesC, 20 min) on changes of amino acid contents in processed cheese was investigated. This heat treatment caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser, Ala, Lys, His, Glu and Ile in the protein fraction. The contents of Thr, Pro, Tyr, Val and Phe were not effected significantly by the sterilisation. An increase in ammonia content in sterilised processed cheese was observed. (C) 2004 Elsevier Ltd. All rights reserved.

Full text:

https://www.sciencedirect.com/science/article/pii/S095869460400055X

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Citace článku v časopise:
BUŇKA, František, Jan HRABĚ a Stanislav KRÁČMAR. The effect of sterilisation on amino acid contents in processed cheese. International Dairy Journal [online]. 2004, vol. 14, iss. 9, s. 829-831. [cit. 2024-11-22]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S095869460400055X.

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