Casein and Large Peptides

Proteolysis in Feta cheese is most intense during the first 15-day period, when the cheese is kept at a relatively high temperature (about 16°C). All soluble nitrogenous fractions show a significant increase at this time. Later, when the cheese is transferred to a refrigerator, the rate of casein and peptide degradation decreases (Table 3).

Table 3 Proteolysis Parameters During Feta Cheese Ripening

Age (days)

Table 3 Proteolysis Parameters During Feta Cheese Ripening

Age (days)

Was this article helpful?

0 0
Bread Making

Bread Making

Discover How To Surprise Family and Friends With Homemade Bread? Is Your Bread Coming Out Doughy Or Crumbly? Well, you don't have to be frustrated anymore by baking bread that doesnt rise all of the way or just doesn't have that special taste.

Get My Free Ebook


Post a comment