Researches regarding the variation of the monocalcic paracaseinate amount probiotic cheese telemea

  • Mădălina Uliescu Edmond Nicolau High School Brăila
  • Gabriela Rotaru Bioengineering Department, University Dunarea de Jos Galati
  • Gabriela Lenco Bioengineering Department, University Dunarea de Jos Galati
Keywords: paracaseinates dicalcic paracaseinate, monocalcic paracaseinate, classical Telemea (TC), probiotic Telemea (TB)

Abstract

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 –
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 classic
cheese Telemea and the probiotic one by determining the nitrogen fractions and as well by determining
the variation of the monocalcic paracaseinate.

Published
2010-11-10
How to Cite
Uliescu, Mădălina, Gabriela Rotaru, and Gabriela Lenco. 2010. “Researches Regarding the Variation of the Monocalcic Paracaseinate Amount Probiotic Cheese Telemea”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 34 (2), 15-17. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3607.
Issue
Vol 34 No 2 (2010)
Section
ORIGINAL ARTICLES

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