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Proteolytic properties of Turkish white‐brined cheese ( Beyaz peynir ) made by using wild‐type Lactococcal strains
Author(s) -
KIRMACI HÜSEYIN A,
HAYALOGLU ALI A,
ÖZER BARBAROS,
AKÇELIK MUSTAFA,
AKKOÇ NEFISE
Publication year - 2011
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.1471-0307.2011.00673.x
Subject(s) - proteolysis , lactococcus lactis , chemistry , food science , strain (injury) , casein , streptococcaceae , cheese ripening , chromatography , biochemistry , bacteria , biology , ripening , enzyme , lactic acid , anatomy , genetics , antibiotics
The development of proteolysis in white‐brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea‐PAGE gel electrophoresis of pH 4.6‐insoluble and RP‐HPLC of both 70% ethanol‐insoluble and 70% ethanol‐soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.