Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese
R. Nezhad Razmjoui Akhgar, J. Hesari, S. Azadmard Damirchihttps://doi.org/10.17221/361/2015-CJFSCitation:Nezhad Razmjoui Akhgar R., Hesari J., Azadmard Damirchi S. (2016): Effect of slurry incorporation into retentate on proteolysis of Iranian ultrafiltered white cheese. Czech J. Food Sci., 34: 173-179.
The effect of addition of ripened cheese slurry into retentate on the proteolysis of Iranian ultrafiltered cheese was investigated during 60-day ripening. No significant differences were found in gross composition between experimental samples, however, pH values were significantly higher (P > 0.05) in slurry-containing cheese. Urea-polyacrylamide gel of the pH 4.6 insoluble fractions showed that αs1-casein was hydrolysed more rapidly than β-casein. There was no significant difference in the hydrolysis rate of αs1- and β-casein between the two cheeses. The levels of water soluble nitrogen were significantly higher (P > 0.05) in slurry-containing samples from day 15. The incorporation of ripened slurry into retentate influenced the peptide profiles obtained by RP-HPLC of the pH 4.6-soluble fractions of the cheeses. The ratio of hydrophilic to hydrophobic peptides was higher in slurry-containing cheese. Total and individual free amino acids were significantly higher (P > 0.05) in cheeses containing slurry. It was concluded that the incorporation of ripened cheese slurry into retentate has a beneficial effect on proteolysis acceleration and development of aroma and flavour in Iranian ultrafiltered white cheese.Keywords:
peptide profile; amino acids; rippening; flavour developmentReferences:
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