Hostname: page-component-7bb8b95d7b-2h6rp Total loading time: 0 Render date: 2024-09-12T23:41:10.444Z Has data issue: false hasContentIssue false
  • English
  • Français

Proteolysis of Cabrales cheese and other European blue vein cheese varieties

Published online by Cambridge University Press:  01 June 2009

Jose Fernandez-Salguero ,
Andres Marcos ,
Manuel Alcala  and
Maria Asuncion Esteban
Jose Fernandez-Salguero
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentas, Facultad de Veterinaria, Universidad de Córdoba, Córdoba, Spain
Andres Marcos
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentas, Facultad de Veterinaria, Universidad de Córdoba, Córdoba, Spain
Manuel Alcala
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentas, Facultad de Veterinaria, Universidad de Córdoba, Córdoba, Spain
Maria Asuncion Esteban
Affiliation:
Departamento de Tecnología y Bioquímica de los Alimentas, Facultad de Veterinaria, Universidad de Córdoba, Córdoba, Spain
Get access Rights & Permissions [Opens in a new window]

Summary

The extent and level of proteolysis were evaluated in Cabrales and five other European blue vein cheese varieties, Bleu de Bresse, Danablu, Edelpilzkäse, Gorgonzola and Roquefort, by analysing their different N-containing constituents and determining the degree of casein hydrolysis. The electrophoretic patterns of the caseins in the cheeses confirmed their strong proteolysis, components featuring the lowest electrophoretic mobility offering the greatest resistance to subsequent hydrolysis. Component αs1 — I was detected in all varieties studied with the exception of Roquefort cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 141 - 145
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ballentine, R. 1957 Determination of total nitrogen and ammonia. Methods in Enzymology 3 984–995CrossRefGoogle Scholar
Fernandez-Salguero, J., Alcala, M., Marcos, A. & Esteban, M. A. 1986 Measurement and calculation of water activity in Blue cheese. Journal of Dairy Research 53 639–644CrossRefGoogle Scholar
Fernandez-Salguero, J., Alcala, M., Marcos, A. & Esteban, M. A. 1987 [Chemical composition and calorific value of several varieties of European blue cheese.] Alimentatión, Equipas y Tecnología 6 279–282Google Scholar
Fox, P. F. & Guiney, J. 1973 Casein micelle structure: susceptibility of various casein Systems to proteolysis. Journal of Dairy Research 40 229–234CrossRefGoogle ScholarPubMed
Godinho, M. & Fox, P. F. 1982 Ripening of Blue cheese. Influence of salting rate on proteolysis. Milchwissenschaft 37 72–75Google Scholar
Hewedi, M. M. & Fox, P. F. 1984 Ripening of Blue cheese: Characterization of proteolysis. Milchwissenschaft 39 198–201Google Scholar
Ismail, A. A. & Hansen, K. 1972 Accumulation of free amino acids during cheese ripening of some types of Danish cheese. Milchwissenschaft 27 556–559Google Scholar
Juárez, M., Alonso, A. & Ramos, M. 1983 [Lipolyis and proteolysis in Cabrales cheese during ripening.] Revista de Agroquímica y Tecnología de Alimentos 23 541–551Google Scholar
Le Bars, D. & Gripon, J.-C. 1981 Role of Penicillium roqueforti proteinases during blue cheese ripening. Journal of Dairy Research 48 479–487CrossRefGoogle Scholar
Lenoir, J. 1962 The degradation of proteins during the ripening of Camembert. Comptes Rendus Hebdomadaires des Séances de l'Académie d'Agriculture 48 160–169Google Scholar
Marcos, A., Esteban, M. A., Leon, F. & Fernandez-Salguero, J. 1979 Electrophoretic patterns of European cheeses: comparison and quantitation. Journal of Dairy Science 62 892–900CrossRefGoogle Scholar
Marcos, A., Millán, R., Esteban, M. A., Alcalá, M. & Fernandez-Salguero, J. 1983 Chemical composition and water activity of Spanish cheeses. Journal of Dairy Science 66 2488–2493CrossRefGoogle Scholar
Millán, R. 1981 Tesis doctoral. Universidad de Córdoba. SpainGoogle Scholar
Modler, H. W., Brunner, J. R. & Stine, C. M. 1974 Extracellular protease of Penicillium roqueforti. I. Production and characteristics of crude enzyme preparation. Journal of Dairy Science 57 523–527CrossRefGoogle ScholarPubMed
Vakaleris, D. G. & Price, W. V. 1959 A rapid spectrophotometric method for measuring cheese ripening. Journal of Dairy Science 42 264–276CrossRefGoogle Scholar