Express method for assessing proteolysis in cheese and aromatic addi- tives with cheese flavor
The method based on the determination of the amount of active amino groups using o-Phthaldialdehyde (OPA method) can be applied in practice to assess accurately the degree of proteolysis in cheeses. The work establishes that the OPA method gives results that strictly correlate (R2 > 0.80, p &...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-01-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/85 |