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The effect of sterilisation on amino acid contents in processed cheese

By František Buňka, Jan Hrabě and Stanislav Kráčmar

Abstract

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

Topics: processed cheese, sterilisation, amino acids
Publisher: 'Elsevier BV'
Year: 2011
OAI identifier: oai:publikace.k.utb.cz:10563/1002048
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