Gorostiza, A., Cichoscki, A.J., Valduga, A.T., Valduga, B.A. and Fresno, J.M. (2004) Changes in Soluble Nitrogenous Compounds, Caseins and Free Amino Acids during Ripening of Artisanal Prato Cheese; A Brazilian Semi-Hard Cows Variety. Food Control, 85, 407-414.
https://doi.org/10.1016/j.foodchem.2003.07.018

has been cited by the following article:

• TITLE: Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

  AUTHORS: Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes

  KEYWORDS: Amino Acids, Cheese, L. helveticus, Ripening, Sensory Analysis

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.5, May 17, 2017

  ABSTRACT: At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.