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A scheme for the partial fractionation of cheese peptides

Published online by Cambridge University Press:  01 June 2009

Michael O'Sullivan  and
Patrick F. Fox
Michael O'Sullivan
Affiliation:
Food Chemistry Department, University College, Cork, Ireland
Patrick F. Fox
Affiliation:
Food Chemistry Department, University College, Cork, Ireland
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Extract

Although proteolysis is regarded as the most important biochemical event in the ripening of most cheese varieties (Rank et al. 1985; Grappin et al. 1985; Law, 1987), current methods for the fractionation of cheese N, yield very heterogeneous fractions (Rank el al. 1985; Grappin et al. 1985; Fox, 1989). This communication describes the results to date of a study undertaken to develop a comprehensive scheme for the fractionation of cheese N.

Type
Short Communication
Information
Journal of Dairy Research , Volume 57 , Issue 1 , February 1990 , pp. 135 - 139
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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References

REFERENCES

Andrews, A. T. 1983 Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research, 50 45–55Google Scholar
Fox, P. F. 1989 Proteolysis during cheese manufacture and ripening. Journal of Dairy Science. 72 1379–1400Google Scholar
Grappin, R., Rank, T. C. & Olson, N. F. 1985 Primary proteolysis of cheese proteins during ripening. A review. Journal of Dairy Science 68 531–540CrossRefGoogle Scholar
Kuchroo, C. N. & Fox, P. F. 1982 Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37 331–335Google Scholar
Law, B. A. 1987 Proteolysis in relation to normal and accelerated cheese ripening. In, Cheese: Chemistry. Physics and Microbiology, Vol. 1 pp. 365–392 (Ed, Fox, P. F.) London: Elsevier Applied Science PublishersGoogle Scholar
Rank, T. C., Grappin, R. & Olson, N. F. 1985 Secondary proteolysis of cheese during ripening: a review. Journal of Dairy Science 68 801–805Google Scholar