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Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

, : Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal 13(7): 537-545

Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN).


DOI: 10.1016/s0958-6946(03)00060-8

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