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Peptide Profile of Low-Fat Edam Cheese

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Date

1998

Journal Title

Journal ISSN

Volume Title

Publisher

Scientific Technical Research Council Turkey

Abstract

Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk(1.5% fat). The cheese samples were aged for six months at 5 to 6 degrees C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content.

Description

Keywords

Low-Fat Cheese, Edam, Peptide, Reverse Phase Chromatography

Turkish CoHE Thesis Center URL

WoS Q

Q4

Scopus Q

Q3

Source

Volume

22

Issue

5

Start Page

449

End Page

452