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| | Proteolysis and Lipolysis of Goat Milk Cheese |
 | | Proteolysis and lipolysis are two major biochemical processes in the multifaceted phenomenon of cheese aging, which involves a variety of chemical, physical, and microbiological changes under controlled environmental conditions. |
 | | Proteolysis of cheeses in general is influenced by several factors including plasmin, chymosin, protease from starter and non-starter bacteria, pH and moisture levels of the curds, storage temperature and time, salt content, salt-to-moisture ratio, and humidity. |
 | | Lipolysis of goat milk cheeses has been estimated by acid degree value (ADV), acid value, and free fatty acid concentration, while lipid oxidation of dairy goat products can be determined by peroxide value, thiobarbuturic acid value (TBA). |
| www.adsa.org /jds/abs/2001/jds_es84.htm (205 words) |
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