eCite Digital Repository

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

Citation

Rouch, DA and Roginski, H and Britz, ML and Roupas, P, Determination of a nitrogen conversion factor for protein content in Cheddar cheese, International Dairy Journal, 18, (2) pp. 216-220. ISSN 0958-6946 (2008) [Refereed Article]

DOI: doi:10.1016/j.dairyj.2008.07.004

Abstract

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 © 2007.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Health
Objective Group:Other Health
Objective Field:Health not elsewhere classified
UTAS Author:Britz, ML (Professor Margaret Britz)
ID Code:70192
Year Published:2008
Web of Science® Times Cited:8
Deposited By:Agricultural Science
Deposited On:2011-06-07
Last Modified:2015-02-02
Downloads:0

Repository Staff Only: item control page