Proteolytic properties of Turkish white-brined cheese (Beyaz peynir) made by using wild-type Lactococcal strains
Yükleniyor...
Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The development of proteolysis in white-brined Turkish cheese made by using wild strains of Lactococcus lactis subsp. lactis (namely MBLL9, MBLL23 and MBL27) was monitored for 90 days. Proteolysis in cheeses was investigated using urea-PAGE gel electrophoresis of pH 4.6-insoluble and RP-HPLC of both 70% ethanol-insoluble and 70% ethanol-soluble nitrogen fractions. Results indicated that developments of proteolysis in the experimental cheeses were strain dependent. The degradation of casein fractions was more evident in the cheeses made using strain MBLL23. The lowest levels of proteolysis and development of acidity were obtained in the cheese made using strain MBLL9.
Açıklama
Anahtar Kelimeler
White Cheese, Lactococcus Spp., Wild Strains, Peptide, Proteolysis
Kaynak
International Journal Of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
64
Sayı
3
