Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
I Franco, B Prieto, A Bernardo, JG Prieto… - International Dairy …, 2003 - Elsevier
The physico-chemical characteristics, proteolysis (classical nitrogen fractions, caseins and
their degradation products and free amino acids), and lipolysis (fat acidity and free fatty
acids) were studied throughout the ripening of three batches of Babia-Laciana cheese, a
Spanish traditional variety made from raw goats' milk. The main compositional
characteristics of this cheese at the end of the ripening are its high content of total solids
(TS)(78.0±2.4 g100g− 1 of cheese) and fat (61.1±1.2 g100g− 1 of TS), the presence of …
their degradation products and free amino acids), and lipolysis (fat acidity and free fatty
acids) were studied throughout the ripening of three batches of Babia-Laciana cheese, a
Spanish traditional variety made from raw goats' milk. The main compositional
characteristics of this cheese at the end of the ripening are its high content of total solids
(TS)(78.0±2.4 g100g− 1 of cheese) and fat (61.1±1.2 g100g− 1 of TS), the presence of …
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