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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lalos, G. T. | en |
| dc.contributor.author | Vlachou, A. M. | en |
| dc.contributor.author | Kondyli, E. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:45:40Z | - |
| dc.date.available | 2015-11-24T16:45:40Z | - |
| dc.identifier.issn | 0026-3788 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8967 | - |
| dc.rights | Default Licence | - |
| dc.subject | ewe's milk cheese (proteolysis, lipolysis) | en |
| dc.subject | extracellular proteinase | en |
| dc.subject | quality | en |
| dc.title | Proteolysis and lipolysis in full fat and low fat Kefalograviera cheese from raw and refrigerated ewe's milk | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.secondary | <Go to ISI>://000167548600004 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2001 | - |
| heal.abstract | The extent of proteolysis and lipolysis in full fat (cheesemilk 6.1% fat) and low fat (cheesemilk 2.1% fat) Kefalograviera cheeses made from non-refrigerated and refrigerated 3-4 degreesC, 4 d) ewe's milk was evaluated. Nitrogen soluble in 5% phosphotungstic acid as % of total nitrogen (PTA-SN) and acid degree value (meq/100 g fat) was determined in cheese samples of 40-, 90- and 180-d-old cheese. In several cases, low fat cheeses exhibited statistically lower (p<0.05) values of PTA-SN than the respective full fat ones. Acid degree values did not differ (p > 0.05) among cheeses. In 90- old cheeses (matured cheeses) urea-PAGE, RP-HPLC analysis (profiles) of water-soluble extracts, and determination of individual free fatty acids by GC were performed. It appeared that in low fat cheeses a) there was a lower degradation of alpha (s1)- and beta- caseins, b) the sum of individual free fatty acids was lower, while this sum per cheese fat was higher, and c) several peaks of the later part of the RP-HPLC trace were higher than that in full fat cheeses. Cheeses from non-refrigerated milk, full fat and low fat, showed no significant differences in the parameters examined as compared to the respective cheeses from refrigerated milk. | en |
| heal.publisher | VOLKSWIRTSCHAFTLICHER VERLAG | en |
| heal.journalName | Milchwissenschaft-Milk Science International | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
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