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

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Author

Summary, in English

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.

Publishing year

2003

Language

English

Pages

145-148

Publication/Series

Milchwissenschaft

Volume

58

Issue

3-4

Document type

Journal article

Publisher

Volkswirtschaftlicher Verlag

Topic

  • Nutrition and Dietetics

Keywords

  • semi-hard cheese (proteolysis)

Status

Published

ISBN/ISSN/Other

  • ISSN: 0026-3788