Determination of a nitrogen conversion factor for protein content in Cheddar cheese

被引：18
|
作者：
Rouch, Duncan A. [1 ]
Roginski, Hubert [1 ]
Britz, Margaret L. [1 ]
Roupas, Peter [2 ]
机构：
[1] Univ Melbourne, Sch Agr & Food Syst, Melbourne, Vic 3010, Australia
[2] Food Sci Australia, Werribee, Vic 3030, Australia
来源：
INTERNATIONAL DAIRY JOURNAL | 2008年 / 18卷 / 02期
关键词：
Cheddar cheese; protein content; nitrogen conversion factor;
D O I：
10.1016/j.idairyj.2007.07.004
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
As the protein composition of Cheddar cheese varies substantially from that of milk, it is important to investigate whether the standard dairy nitrogen conversion factor (NCF), 6.38, accurately reflects the protein content of Cheddar cheese. Forty-eight Cheddar cheeses of a wide range of composition were manufactured. Amino acid compositions of measured casein subtypes, peptides and amino acids in the cheeses were used to calculate a nitrogen conversion factor for each cheese. Average NCF values were calculated as 6.394 +/- 0.004, for the full dataset, which is slightly higher than the standard dairy nitrogen conversion factor of 6.38. Crown Copyright (c) 2007 Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码：216 / 220
页数：5
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