Buscar
Mostrando ítems 1-4 de 4
Influencia de diversos factores químicos y físicos en la proteolisis de las caseínas del queso
(Universidad de Córdoba, Servicio de Publicaciones, 1976)
In most cheese varieties β-casein is more resistant to proteolysis than, αs-casein. This greater relative resistance has been ascribed to such lactors as cheese moisture content, aw, pH and proteins, minerals, calcium and ...
Actividad del agua y pH de algunos quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
Twelve Spanish cheese varieties have been screened for their aw and pH values. The sample of the internal mol-ripened cheese Cabrales, highly proteolyzed, has the lowest au, value (0.86). The samples of the fresh cheeses ...
Concentración de los componentes no grasos del queso y grado de hidrólisis de la αs y β-caseína
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
The enzymic hydrolisis in Serena cheese of the αs-casein, and not that of β-ca¬sein, is concentration-dependent, being lesser as the non fatty components concen¬tration increase in the cheese polar phase. The main factor ...
Estudio electroforético comparativo de algunos quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
The extent of cheese ripening has been estimated in 12 Spanish cheese varieties by measuring speetropliotometrically the concentration of soluble tyrosine and soluble tryptophane. By a quantitative disc electrophoretiquc ...