Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods

Abstract

S cheeses had a low proteolysis level and a soft flavour, making them appropriate for consumption after a short ripening time. L cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.

Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk

“…These peaks are likely belong to some amino acids (e.g. Tyr, Phe, Trp) with eluted early retention time (Candioti et al ., ). The concentration of these peaks in OV cheese increases and more pronounced after 60 or 90 days of ripening.…”

Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening

“…() and Candioti et al . () have reported higher values of WSN in ovine milk cheese (about 36.9, 10.8, 32, 11.55, 19.04 and 22%, respectively). This may be due to differences in technological parameters and other factors such as salt levels in the cheese (Mallatou et al .…”

“…On the other hand, α‐casein is mainly degraded by chymosin (Candioti et al . ). As a consequence, it can be concluded that further degradation of α‐casein may be attributed to the presence of more chymosin in commercial rennet.…”

“…This is mainly attributed to the kind and the origin of coagulant used and the activity of plasmin (Candioti et al . ). Our results show that degradation of β‐casein in the cheese was trivial too.…”

“…On the other hand, the pH of our cheeses was between 5.6 and 6.1 (data not shown), which is considerably lower than the optimal pH for plasmin activity (pH 7.5) (Candioti et al . ). Therefore, low degradation of β‐casein in the cheese samples may be attributed to these conditions.…”