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Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening



Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening



Journal of Dairy Research 59(2): 217-224



A new method for monitoring the terminal stages of proteolysis in cheese, i.e. the formation of free amino acids, using the Cd-ninhydrin reagent is reported. The assay was very specific for free amino acids and may be performed on citrate-soluble, water-soluble or phosphotungstic acid-soluble fractions of cheese, but not on trichloroacetic acid-soluble extracts; water-soluble extracts were chosen for routine analysis.

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Accession: 002271811

Download citation: RISBibTeXText

DOI: 10.1017/s0022029900030466


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