Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese
| Autor: | Kevin C. Deegan, Paul L.H. McSweeney, Ali Adnan Hayaloglu |
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| Rok vydání: | 2010 |
| Předmět: |
2. Zero hunger
medicine.diagnostic_test Chemistry Proteolysis 0402 animal and dairy science food and beverages Pasteurization Dairy industry Ripening 04 agricultural and veterinary sciences Raw milk medicine.disease 040401 food science 040201 dairy & animal science Biochemistry law.invention 0404 agricultural biotechnology Milk products law Casein medicine Scalding Food science Food Science |
| Zdroj: | Dairy Science & Technology. 90:99-109 |
| ISSN: | 1958-5594 1958-5586 |
| Popis: | The effect of pasteurization of cheese milk and cooking temperature of the curd on proteolysis of Malatya cheese was examined during ripening. The cheeses that were characterized by the scalding of curd in hot whey were manufactured from raw or pasteurized milk and the curds were scalded in hot whey at 60, 70, 80 or 90 °C. Differences in the levels of pH 4.6-soluble nitrogen between cheeses were significant (P < 0.05) after 30 days of ripening. Urea-polyacryl-amide gel electrophoresis of the pH 4.6-insoluble fractions showed that both αs1- and β-caseins were not extensively degraded, especially after 30 days of ripening, but β-casein was less degraded than αs1-casein. Analysis of peptide profiles of the pH 4.6-soluble fractions by RP-HPLC showed significant differences in the concentrations of some peptides between the cheeses. Principal component analysis distinguished the cheeses made from raw or pasteurized milk based on their peptide profiles. The results suggest that the pasteurization of cheese milk had a greater effect on peptide profiles of cheese than scalding temperature of the curd. |
| Databáze: | OpenAIRE |
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