Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

• Type: Article in International Scientific Journal
• Date: 1997

Authors

Freitas, AC (Author) Other; Fresno, JM (Author) Other; Prieto, B (Author) Other; F. Xavier Malcata (Author) Other; Carballo, J (Author) Other

Journal

Title: Food Chemistry

Vol. 60

Pages: 219-229

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 37 Citations

Scopus - 45 Citations

Other information

Authenticus ID: P-001-AJ0

DOI: 10.1016/s0308-8146(96)00323-8

Abstract (EN): Proteolysis in Picante cheese was characterized by assaying for breakdown products throughout a 180 day ripening period using different combinations of ewe's and goat's milks. Parameters analysed were total nitrogen (TN), water-soluble nitrogen (WSN) and non-protein nitrogen (NPN) using Kjeldahl and spectrophotometric methods, and casein profile by electrophoresis. WSN at 180 days of ripening was 25-29% TN. The maximum NPN values were attained by 180 days of ripening and corresponded to 87% and 92% of the WSN in 0C and 100C, respectively (where iC denotes a cheese manufactured with i% caprine milk). Statistically significant correlations were obtained between the various analytical methods of assay for nitrogen and ripening time. The spectrophotometric methods using either trinitrobenzenesulphonic acid or cadmium-ninhydrin proved satisfactory in assessing the ripening index (instead of the Kjeldahl method). Degradation of beta-caseins at 180 days was 18.8, 26.4, 40.2, 55.6 and 36.5% for 0C, 25C, 50C, 75C and 100C, respectively. Degradation of alpha(s)-caseins by 180 days was 35.9, 40.2, 81.8, 93.0 and 68.7% for 0C, 25C, 50C, 75C and 100C, respectively. In general, a higher cheesemaking milk fraction of caprine milk was associated with higher amounts of gamma-caseins. (C) 1997 Elsevier Science Ltd.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11