Composition of free amino acids of Montasio Cheese by gaschromatographic tecnique (GLC) has been evaluated. The space of samples was generated by three sourses of variation called factors: cheese factories,agening,season of production (at various levels). Multivariate techniques to evaluate the production factors and point out the differences among the dairies has been used.Since dairies produce many aspecific effects on cheese quality, a subsample of three homogeneous dairies has been selected and the mean of the three season of production has been computed, in order to obtain just one source of variation (agening). Furthermore, one study emphatized that best samples tested by organoleptic trials,contained a low amount of alfa-aminobutiric acid (Aaba) and an intermediate amount of gamma-aminobutiric acid (Gaba).Finally some dairies products camparable with Montasio samples have been classifed by linear discriminant analysis.

CARATTERIZZAZIONE DEL FORMAGGIO MONTASIO IN RELAZIONE AL CONTENUTO IN AMINOACIDI LIBERI.NOTA II

BOSCHELLE, Ornella;
1994

Abstract

Composition of free amino acids of Montasio Cheese by gaschromatographic tecnique (GLC) has been evaluated. The space of samples was generated by three sourses of variation called factors: cheese factories,agening,season of production (at various levels). Multivariate techniques to evaluate the production factors and point out the differences among the dairies has been used.Since dairies produce many aspecific effects on cheese quality, a subsample of three homogeneous dairies has been selected and the mean of the three season of production has been computed, in order to obtain just one source of variation (agening). Furthermore, one study emphatized that best samples tested by organoleptic trials,contained a low amount of alfa-aminobutiric acid (Aaba) and an intermediate amount of gamma-aminobutiric acid (Gaba).Finally some dairies products camparable with Montasio samples have been classifed by linear discriminant analysis.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11390/676602
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