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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: | Other health not elsewhere classified |
| UTAS Author: | Britz, ML (Professor Margaret Britz) |
| ID Code: | 70192 |
| Year Published: | 2008 |
| Web of Science® Times Cited: | 13 |
| Deposited By: | Agricultural Science |
| Deposited On: | 2011-06-07 |
| Last Modified: | 2015-02-02 |
| Downloads: | 0 |
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