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Proteolysis in ultra‐filtered and conventional Iranian white cheese during ripening
Author(s) -
HESARI JAVAD,
EHSANI MOHAMED R,
MOSAVI MOHAMED A E,
McSWEENEY PAUL L H
Publication year - 2007
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2007.00337.x
Subject(s) - ripening , chemistry , cheese ripening , food science , casein , proteolysis , plasmin , aroma , cheesemaking , chromatography , biochemistry , enzyme
Conventional and ultra‐filtered (UF) Iranian white cheeses were made with almost identical gross chemical composition and the extent and characteristics of proteolysis were studied during ripening. UF cheeses exhibited a lower rate of development of pH 4.6‐soluble nitrogen than conventional cheeses. The rates of degradation of α s1 ‐casein and particularly β‐casein were lower in UF cheeses than in conventional cheeses. Plasmin activity was lower in UF cheeses than that in conventional cheese, whereas coagulant activity was higher in the former. Noticeable qualitative and quantitative differences were observed in reverse‐phase high performance liquid chromatography (RP‐HPLC) peptide profiles between UF and conventional white cheeses and chemometric analysis of peak height data distributed the cheeses into two separate groups. The levels of free amino acids in UF cheeses were lower than in conventional cheeses. Lower peptide degradation and production of amino acids suggested slower ripening, which may have been associated with the weak aroma development characteristic of UF cheeses.