The effect of sterilisation on amino acid contents in processed cheese


In this study the effect of sterilisation (117degreesC, 20 min) on changes of amino acid contents in processed cheese was investigated. This heat treatment caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser, Ala, Lys, His, Glu and Ile in the protein fraction. The contents of Thr, Pro, Tyr, Val and Phe were not effected significantly by the sterilisation. An increase in ammonia content in sterilised processed cheese was observed. (C) 2004 Elsevier Ltd. All rights reserved

Similar works

Full text


Institutional repository of Tomas Bata University Library

Full text is not available time updated on 5/15/2014

Having an issue?

Is data on this page outdated, violates copyrights or anything else? Report the problem now and we will take corresponding actions after reviewing your request.