Peptide Profile of Low-Fat Edam Cheese
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Date
1998
Authors
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