An investigation of the plasmin–plasminogen system in caprine milk and cheese

Cortellino, Giovanna; Locci, Francesco; Rampilli, M.

doi:10.1016/j.idairyj.2005.11.012

Cited by 17 publications

(6 citation statements)

References 10 publications

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“…Milk had a PL/PG ratio comparable with that found in other studies of caprine milk (Albenzio et al, 2006;Cortellino, Locci, & Rampilli, 2006); in general, the PL/PG ratio was higher in caprine milk than that reported for other ruminant species, as a consequence of rapid conversion of PG into active PL by the action of PA (Baldi et al, 1996;Fantuz et al, 2001).…”

Section: Activity Of Indigenous Enzymes and Composition And Rheologicsupporting

confidence: 82%

Role of indigenous enzymes in proteolysis of casein in caprine milk

Santillo

Kelly

Palermo

et al. 2009

International Dairy Journal

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Section: Activity Of Indigenous Enzymes and Composition And Rheologicsupporting

confidence: 82%

Role of indigenous enzymes in proteolysis of casein in caprine milk

Santillo

Kelly

Palermo

et al. 2009

International Dairy Journal

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“…β‐Casein exhibited the least change during ripening, while α s1 ‐casein was broken down only minimally. Probably, the low pH value decreased the activity of plasmin, as reported by Cortellino et al …”

Section: Resultssupporting

confidence: 65%

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

et al. 2014

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“…The effect of goat breed on the PL system has been investigated only by Cortellino et al. (2006), who report no significant differences in PL and PG levels among three goat breeds.…”

Section: Plasminmentioning

confidence: 99%

Indigenous enzymatic activities in ovine and caprine milks

Moatsou¹

2010

Int J of Dairy Tech

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The objective of this review paper is the presentation of research findings about enzymes of ovine and caprine milks taking into consideration the bovine milk indigenous enzymatic activities as a reference. Information about indigenous enzymatic activities in these milk types focuses mainly on plasmin, lipoprotein lipase and on the enzymes that are used as thermal treatment indicators, i.e. alkaline phosphatase, and lactoperoxidase. Further research including the effects of genetic and environmental factors on the enzymatic activities is necessary.

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An investigation of the plasmin–plasminogen system in caprine milk and cheese

Cited by 17 publications

References 10 publications

Role of indigenous enzymes in proteolysis of casein in caprine milk

Role of indigenous enzymes in proteolysis of casein in caprine milk

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

Indigenous enzymatic activities in ovine and caprine milks

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