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Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study

Antonsson, M; Molin, Göran LU and Ardo, Y (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:
author
organization
publishing date
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
id
637f2aa1-2a91-4cce-ac30-70602af9ed1f (old id 303397)
date added to LUP
2007-08-22 12:54:34
date last changed
2018-05-29 11:59:23
@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},
  keyword      = {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},
}