Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study
(2003) In Milchwissenschaft 58(3-4). p.145-148- Abstract
- The casein breakdown, peptide hydrolysis and accumulation of amino acids were studied in the semi-hard Swedish cheese, Herrgard produced at 3 dairies. Casein components were analysed by capillary electrophoresis, and peptide profiles as well as amino acid composition with reverse phase HPLC. Ten cheeses from the same vat of each of the 3 dairies were analysed; 5 cheeses each after 3 and 6 months of ripening. The peptide profiles revealed significant quantitative differences that most probably are explained by variations in composition of starter and non-starter lactic acid bacteria in cheese. The cheeses from one dairy could be separated from the other cheeses by their amino acid composition that reflected a larger amount of starter... (More)
- The casein breakdown, peptide hydrolysis and accumulation of amino acids were studied in the semi-hard Swedish cheese, Herrgard produced at 3 dairies. Casein components were analysed by capillary electrophoresis, and peptide profiles as well as amino acid composition with reverse phase HPLC. Ten cheeses from the same vat of each of the 3 dairies were analysed; 5 cheeses each after 3 and 6 months of ripening. The peptide profiles revealed significant quantitative differences that most probably are explained by variations in composition of starter and non-starter lactic acid bacteria in cheese. The cheeses from one dairy could be separated from the other cheeses by their amino acid composition that reflected a larger amount of starter bacteria being viable for a longer time. Variation in plasmin activity between cheeses from different dairies was shown as well as a relation between plasmin activity and amount of total free amino acids released by microbial activity. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/303397
- author
- Antonsson, M ; Molin, Göran LU and Ardo, Y
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- semi-hard cheese (proteolysis)
- in
- Milchwissenschaft
- volume
- 58
- issue
- 3-4
- pages
- 145 - 148
- publisher
- Volkswirtschaftlicher Verlag
- external identifiers
-
- wos:000184958600009
- scopus:0037255108
- ISSN
- 0026-3788
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 637f2aa1-2a91-4cce-ac30-70602af9ed1f (old id 303397)
- date added to LUP
- 2016-04-01 16:18:46
- date last changed
- 2023-09-04 16:21:06
@article{637f2aa1-2a91-4cce-ac30-70602af9ed1f,
abstract = {{The casein breakdown, peptide hydrolysis and accumulation of amino acids were studied in the semi-hard Swedish cheese, Herrgard produced at 3 dairies. Casein components were analysed by capillary electrophoresis, and peptide profiles as well as amino acid composition with reverse phase HPLC. Ten cheeses from the same vat of each of the 3 dairies were analysed; 5 cheeses each after 3 and 6 months of ripening. The peptide profiles revealed significant quantitative differences that most probably are explained by variations in composition of starter and non-starter lactic acid bacteria in cheese. The cheeses from one dairy could be separated from the other cheeses by their amino acid composition that reflected a larger amount of starter bacteria being viable for a longer time. Variation in plasmin activity between cheeses from different dairies was shown as well as a relation between plasmin activity and amount of total free amino acids released by microbial activity.}},
author = {{Antonsson, M and Molin, Göran and Ardo, Y}},
issn = {{0026-3788}},
keywords = {{semi-hard cheese (proteolysis)}},
language = {{eng}},
number = {{3-4}},
pages = {{145--148}},
publisher = {{Volkswirtschaftlicher Verlag}},
series = {{Milchwissenschaft}},
title = {{Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study}},
volume = {{58}},
year = {{2003}},
}