Researches concerning proteins content and proteic scindation indices evolution of some semi-hard cheeses during ripening

Authors:
Mirela Jimborean, D. Ţibulcă, Cristina Anamaria Semeniuc, Adriana Păucean, Aurora Ţibulcă

Volume 18, Issue 1;
Pages: 24-27;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551

The aim of the investigations was to study the variation of proteins content and protein scindation indices on two types of semi-hard cheese (Holland and Moeciu) beginning with processing until the end of ripening. Analyses were carried out also to the commercial product at the end of shelf-life.