The effect of sterilisation on amino acid contents in processed cheese

Buňka, František; Hrabě, Jan; Kráčmar, Stanislav

dc.title	The effect of sterilisation on amino acid contents in processed cheese	en
dc.contributor.author	Buňka, František
dc.contributor.author	Hrabě, Jan
dc.contributor.author	Kráčmar, Stanislav
dc.relation.ispartof	International Dairy Journal
dc.identifier.issn	0958-6946 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2004-09
utb.relation.volume	14
utb.relation.issue	9
dc.citation.spage	829
dc.citation.epage	831
dc.type	article
dc.language.iso	en
dc.publisher	Elsevier	en
dc.identifier.doi	10.1016/j.idairyj.2004.02.008
dc.relation.uri	https://www.sciencedirect.com/science/article/pii/S095869460400055X
dc.subject	processed cheese	en
dc.subject	sterilisation	en
dc.subject	amino acids	en
dc.description.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.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1002048
utb.identifier.scopus	2-s2.0-3042847661
utb.identifier.wok	000223294700010
utb.identifier.coden	IDAJE
utb.source	j-wok
dc.date.accessioned	2011-08-16T15:06:16Z
dc.date.available	2011-08-16T15:06:16Z
utb.contributor.internalauthor	Buňka, František
utb.contributor.internalauthor	Hrabě, Jan