Effect of Heat Treatment and Salt Concentration on Free Amino Acids Composition of Sudanese Braided (Muddaffara) Cheese during Storage

The aim of this study was to assess the effect of heat treatment and salt concentrations (0, 5, and 10%) on the free amino acids (FAA) composition of Sudanese braided cheese (BC) ripened for up to 3 months at 5±2°C. Heat and salt concentration significantly affected the FAA of braided cheese. The fr...

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Détails bibliographiques
Auteurs principaux: Mohamed O. E. Altahir, Elgasim A. Elgasim, Isam A. Mohamed Ahmed
Format: Artigo
Langue:Inglês
Publié: Hasan Eleroğlu 2014-07-01
Collection:Turkish Journal of Agriculture: Food Science and Technology
Sujets:
Braided cheese
Free amino acids
Muddaffara
Salt concentration
Heat treatment
Accès en ligne:http://www.agrifoodscience.com/index.php/TURJAF/article/view/161
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