文章基本信息

标题：Nutritional and Rheological evaluation of West African Soft cheese made from plant coagulant (Calotropis procera) during storage
作者：M. A. Belewu
期刊名称：Journal of Food Technology in Africa
印刷版ISSN：1028-6098
出版年度：2001
卷号：6
期号：3
DOI：10.4314/jfta.v6i3.19297
语种：English
出版社：Innovative Institutional Communications
摘要：Storage of West African soft cheese “Waranski” for up to 15 weeks in a refrigerator was examined for the composition, protein fractions (non casein nitrogen, non protein nitrogen, casein nitrogen, total nitrogen) hardness, cohesiveness gumminess, elasticity, chewiness, adhesiveness and pH. Whereas cheese hardness, gumminess, elasticity, chewiness and adhesiveness decreased as the storage day progressed, the protein fractions (NCN, NPN, CN, and total nitrogen) increased slightly. Each of the textural measurement correlated significantly (p
关键词：west African soft cheese; casein nitrogen; protein fractions and rheological properties.