Dynamics of soluble nitrogen and free aminoacids during ripening of Sombor cheese

Da bi se ustanovile karakteristike zrenja somborskog sira proučavala se tokom zrenja dinamika ukupnih i razgradivih dušičnih tvari i slobodnih aminokiselina. Rezultati pokazuju da somborski sir postiže komercijalnu zrelost s 20 do 30 dana, s koeficijentom, zrelosti od 23,66 do 24,76. Tokom zrenja ustanovljeno je 16 slobodnih aminokiselina čija količina u siru na kraju zrenja iznosi 311,33 mg%. Po osobinama i karakteristikama zrenja, somborski se sir nalazi na prelazu između mekih i polutvrdih sireva i najsličniji je trapistu.Investigation of the dynamics of total and soluble nitrogen and of individual free aminoacids were carried out in order to obtain ripening characteristics of Sombor cheese. The obtained data show that this kind of cheese achieves the commercial ripeness at the age of 20 to 30 days, with a ripening coefficient of 23.66 to 24.76. 16 free aminoacids were established and they amounted for 311.33 mg% at the end of ripening. According to the ripening characteristics, Sombor cheese is taking place between the soft and semihard cheese and is similar to trapist cheese