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- Moreira, Gisela M.M., et al. Show all 7 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.98 pp. 583-590
- aerobes; agmatine; amine oxidase (flavin-containing); aspartic acid; cheese ripening; cheeses; cohesion; drugs; enzyme inhibitors; free amino acids; glutamine; histamine; histidine; isoleucine; lactic acid bacteria; leucine; lysine; pH; phenylalanine; principal component analysis; protein content; proteolysis; serine; serotonin; texture; tryptamine; tyramine; tyrosine; valine
- ... The effect of ripening time on Gorgonzola-type cheeses at 12 ± 2 °C was investigated. Proteolysis indexes, free amino acids and bioactive amines increased throughout ripening. However, cohesiveness and lactic acid bacteria counts decreased; whereas pH, total protein, total mesophilic aerobic bacteria counts, and other instrumental texture parameters did not change. Valine, lysine, leucine and phen ...