期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2010
卷号：34
期号：2
页码：15-17
出版社：Galati University Press
摘要：The coagulum obtained at the rennet curdling (the dicalcic paracaseinate) is transformed gradually, under the lactic acid action, in monocalcic paracaseinate which is soluble in 5% NaCl solution at 50 ¨C 55OC. This proteic fraction, in the presence of the salt in cheese, has an adhesive capacity, higher than other paracaseinates and therefore it has a notable influence over the rheological characteristics of the cheese. The proteolysis evolution in the probiotic cheese Telemea was analyzed comparing the classic cheese Telemea and the probiotic one by determining the nitrogen fractions and as well by determining the variation of the monocalcic paracaseinate
