Electrophoretic patterns and thin-layer chromatography of common cheeses in Egypt: Comparison and quantification

A Survey on the Some Chemical and Biochemical Properties of Civil Cheese, a Traditional Turkish Cheese

“…The low formation of γ-CNs and peptide was evident, indicating freshness of all the cheeses. Yazici and Dervisoglu [1] reported that [31] 21.70- 29.90% in soft goat cheese, [32] 18.3-22.4% in Kulek cheese ripened 90 days, [33] and 18.20-25.10% in Civil cheeses ripened 180 days, [1] respectively. These values show that degradation of αs -and β -CN in our cheeses was lower than that found in the Civil cheese by Yazici and Dervisoglu.…”

“…As can be seen from Table 2, the αs-casein (αs -CN), β-casein (β -CN,) and, γ-casein and other peptides fractions of Civil cheeses changed between 39.65 and 52.2%, 46.65%; 25.35 and 39.60, 34.00 %, and 11.20 and 35.10, 19.38%, respectively. It was reported that αs -CN ratios to be 40.10% in Provolone cheese and 55.30% in Kariesh cheese, [31] 13. .30% in soft goat cheese, [32] 49.40% in Kulek cheese ripened 90 days, [33] 28.10-54.90% in Kashkaval cheese, [34] and 20.60-30.10% in Civil cheeses ripened 180 days (SDS-PAGE showed that both αs-CN and β-CN were not completely hydrolyzed in all Civil cheese samples (Fig.…”

“…[36] Table 3 shows the correlation coefficients among the casein fractions and the other chemical and biochemical properties of Civil cheese. Since γ-caseins are degradation products of β-casein, [31,[37][38][39] a highly negative correlation between β-casein and γ-caseins and other peptides was observed in Civil cheese. There was a highly significant and positive correlation between dry matter and total nitrogen, WSN/TN and TCA-SN/TN, and TCA-SN/TN and γ-caseins and other peptides and a negative correlation between dry matter and PTA-SN/TN, salt in DM and TN, TCA-SN/TN and γ-caseins and peptides, and αs -and β-caseins (P < 0.01).…”

Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage

“…Means with same letters in a column within the category data are not significant at P > 0.05. A-C Means with same letters in a row within the category data are not significant at P > 0.05. β-casein (Hassan and El-Deeb, 1988;Marshall et al, 1988;Mayer, 1996Mayer, , 1997, increases in γ-caseins during the storage period parallel the degradation of β-casein. Because α S -casein and β-casein in whey draining pH 6.4 samples did not change in the first 30 d, γ-caseins and degradation products did not increase significantly during this period.…”

Proteolysis in golot cheese

“…Densitometric evaluation of electrophoretograms was performed at 595 nm using a Clinic Scien 2 densitometer (Helena Laboratories, Gateshead, UK). The positions of the casein fractions were tentatively identified according to MARCOS and co-workers (1979) and HASSAN and EL-DEEB (1988). The ratios of individual casein fractions were calculated as the percentage of total scanning area.…”