White cheeses as a potential source of bioactive peptides
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Датум
2017
Наслов журнала
Журнал ISSN
Наслов волумена
Издавач
Croatian Dairy Association
Апстракт
In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it
can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on
white brined cheese’s bioactive peptides.
Опис
Кључне речи
bioactive peptides, white cheese in brine, proteolysis