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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
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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

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References

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