EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Direct amino acid analyses of mozzarella cheese



Direct amino acid analyses of mozzarella cheese



Journal of the American Dietetic Association 85(12): 1612-1615



The amino acid content of mozzarella (low moisture, part skim milk) and asadero cheeses was determined by the column chromatographic method. Data from the direct analyses of the mozzarella cheeses were compared with the calculated amino acid composition reported in tables in Agriculture Handbook No. 8-1. Phenylalanine and tyrosine contents were found to be higher in the direct analyses than in the calculated data in Handbook No. 8-1 (1.390 gm and 1.127 gm for phenylalanine, and 1.493 gm and 1.249 gm for tyrosine per 100 gm edible portion, respectively). That is of particular concern in the dietary management of phenylketonuria, in which accuracy in computing levels of phenylalanine and tyrosine is essential.

(PDF emailed within 1 workday: $29.90)

Accession: 001336824

Download citation: RISBibTeXText

PMID: 4067156



Related references

Amino acid analyses of mozzarella cheese. Journal of the American Dietetic Association 86(8): 1098, 1100-1098, 1100, 1986

Glucides, lactic and citric acid and calcium content changes during cheese-making and storage of Mozzarella cheese: comparison between Mozzarella di Bufala Campana and bovine Mozzarella cheese. Scienza e Tecnica Lattiero Casearia 55(4): 227-249, 2004

Quality of direct acid Mozzarella cheese from buffalo milk. Indian Journal of Dairy Science 42(3): 601-605, 1989

Process optimisation of direct acid Mozzarella cheese from buffalo milk. Asian Journal of Dairy Research 8(2): 90-94, 1989

Quality and shelf-life of direct acid goat milk Mozzarella cheese at refrigeration temperature. International Journal of Animal Sciences 15(1): 57-61, 2000

Effect of admixing of goat and buffalo milks on sensory, compositional and textural characteristics of direct acid Mozzarella cheese. Indian Journal of Dairy Science 45(10): 562-567, 1992

Effect of pH at renneting on sensory and physicochemical properties of direct acid Mozzarella cheese made from admixtures of buffalo and goat milks. Japanese Journal of Dairy and Food Science 41(2): A-51-A-57, 1992

New standard products Provolone cheese, Mozzarella cheese and firm Mozzarella cheese. Deutsche Milchwirtschaft 50(13): 558-559, 1999

'Pasta Filata' cheeses: the technology of Mozzarella cheese. II. Rheological and functional properties of Mozzarella cheese. Alimentaria 36(303): 159-163, 1999

Functionality of low fat mozzarella cheese using the Utah State University reduced-fat mozzarella cheese make procedure. Journal of Dairy Science 77(SUPPL 1): 40, 1994

Optimization of textural and morphological properties of a soy-gelatin mozzarella cheese analog Imitation mozzarella cheese. Journal of food processing and preservation 7(1): 41-65, 1983

Mozzarella cheese: Ernest Mann looks at literature surrounding Mozzarella cheese. 2004

Direct injection of salt in Mozzarella cheese. Proceedings from the first biennial Marschall International Cheese Conference: ; 3-9, 1979

Continuous direct acidification system for producing Mozzarella cheese. Food Trade Review 41(10): 28-31, 1971

Behaviour of Listeria monocytogenes in packaged water buffalo mozzarella cheese L monocytogenes in mozzarella cheese. 2011