Queso de vaca de León. Fracciones nitrogenadas y aminoácidos libres

  1. Francisco Javier Carballo García
  2. José María Fresno Baro
  3. Ana Bernardo Álvarez
  4. Roberto Martín Sarmiento
  5. Bernardo Prieto Gutiérrez
Anales de la Facultad de Veterinaria de León

ISSN: 0373-1170

Year of publication: 1991

Year: 37

Issue: 37

Pages: 53-64

Type: Article

More publications in: Anales de la Facultad de Veterinaria de León


Nitrogen distribution and free amino acids in "León cow cheese" at the end of the ripening has been studied. These cheeses undergo a very slight proteolysis, as indicated by the values obtained for the different nitrogen fractions, especially when they are made with craft rennet which show a lower protein degradation than those elaborated with commercial rennet. Phenylalanine, glutamine and leucine+ isoleucine were the most abundant free amino acids in cheeses cloted with commercial preparations of rennet, while asparagine and glycine resulted to be in them the less abundant ones. Similar free amino acids profiles were observed in cheeses made with craft rennet, althought they display lower levels of certain specific aminoacids involved in flavor development.