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Changes in proteins of Domiati cheese during pickling

Published online by Cambridge University Press:  01 June 2009

M. H. Abd El-Salam  and
Safinaz El-Shibiny
M. H. Abd El-Salam
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt
Safinaz El-Shibiny
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Cairo, Egypt
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Summary

Domiati cheese from homogenized and unhomogenized pasteurized milk was pickled for 4 months at room temperature. During pickling, the soluble tyrosine and tryptophan contents of the cheese gradually increased, indicating progressive proteolysis.

Gel filtration of cheese extract on Sephadex G-25 revealed the presence of nitrogenous substances of various molecular weights. The maximum formation of amino acids and related substances was observed after 15 days storage.

The changes in the electrophoretic patterns of proteins in the cheese during pickling indicated that both αs - and β-caseins were attacked. β-Casein, however, was much less affected.

Homogenization was found to affect the formation of soluble nitrogenous substances, but was without effect on the electrophoretic pattern of the protein in the cheese.

Type
Research Article
Information
Journal of Dairy Research , Volume 39 , Issue 2 , June 1972 , pp. 219 - 225
Copyright
Copyright © Proprietors of Journal of Dairy Research 1972

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References

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