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SDS‐PAGE of Proteins in Goat Milk Cheeses Ripened under Different Conditions
Author(s) -
JIN YONG K.,
PARK YOUNG W.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13140.x
Subject(s) - food science , casein , cow milk , chemistry , sheep milk
Proteolytic characteristics of five varieties of commercial goat milk cheeses and a cow milk Cheddar aged under different conditions were evaluated by SDS‐PAGE and an advanced densitometry system. All fresh goat cheeses had distinctively lower intensities of α S1 ‐casein (CN) bands than those of cow milk Cheddar, whereas intensities of β‐CN were much greater in the goat cheeses. The PAGE patterns clearly displayed α S2 ‐CN in all goat cheese, but it was negligible in cow milk Cheddar. The greater protein degradation in hard goat cheeses than cow milk Cheddar at 4°C and 22°C strongly correlated with water‐soluble nitrogen compound concentrations and densitometric values of corresponding cheeses.