White cheeses as a potential source of bioactive peptides

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dc.citation.epage16
dc.citation.spage3
dc.citation.volume67
dc.contributor.authorBarać, Miroljub
dc.contributor.authorPešić, Mirjana
dc.contributor.authorVučić, Tanja
dc.contributor.authorVasić, Milena
dc.contributor.authorSmiljanić, Milenko
dc.date.accessioned2023-08-25T12:17:59Z
dc.date.available2023-08-25T12:17:59Z
dc.date.issued2017
dc.description.abstractIn 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.
dc.identifier.doi10.15567/mljekarstvo.2017.0101
dc.identifier.urihttps://vaseljena.ues.rs.ba/handle/123456789/582
dc.language.isoen
dc.publisherCroatian Dairy Association
dc.sourceMljekarstvo
dc.subjectbioactive peptides, white cheese in brine, proteolysis
dc.titleWhite cheeses as a potential source of bioactive peptides
dc.typeArticle
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