%0 Journal Article
%T Researches regarding the variation of the monocalcic paracaseinate amount probiotic cheese telemea
%A M£żd£żlina ULIESCU
%A Gabriela ROTARU
%A Gabriela LENCO
%J Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
%D 2010
%I Galati University Press
%X The coagulum obtained at the rennet curdling (the dicalcic paracaseinate) is transformed gradually, under the lactic acid action, in monocalcic paracaseinate which is soluble in 5% NaCl solution at 50 ¨C 55OC. This proteic fraction, in the presence of the salt in cheese, has an adhesive capacity, higher than other paracaseinates and therefore it has a notable influence over the rheological characteristics of the cheese. The proteolysis evolution in the probiotic cheese Telemea was analyzed comparing the classiccheese Telemea and the probiotic one by determining the nitrogen fractions and as well by determining the variation of the monocalcic paracaseinate.
%K paracaseinates dicalcic paracaseinate
%K monocalcic paracaseinate
%K classical Telemea (TC)
%U http://www.ann.ugal.ro/tpa/Anale%202010/vol%202/Full%20paper%20MUliescu.pdf