Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening

Abstract

This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50 days ripened cheese had 15.32 g/100 g of water-soluble nitrogen, 8.1 g/100 g of TCA-soluble nitrogen and 2.69 g/100 g of PTA-SN), intensive proteolysis of a s2 -CN during initial 10 days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40 days, slow but continual decrease of b-CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.

Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk

“…The pH values of the fresh raw caprine cheeses were similar to the values described by Barac et al . (). Caprine cheeses prepared from raw or pasteurised milk had lower pH values than the Macedonian white caprine cheese (Terzic‐Vidojevic et al .…”

“…This is due to the buffer capacity reported for the caprine milk and the absence of starter culture in traditional white caprine cheese, similar to that reported by Barac et al . (). Other fresh cheese varieties from raw caprine milk (Terzic‐Vidojevic et al .…”

“…The lower level of proteolysis could be a consequence of the absence of starter culture and the presence of thermally induced whey protein–casein complexes (Barac et al . ). After 60 days of maturation, GR cheeses had higher amounts of WSN than GP cheeses; also the highest TCA values were recorded at day 60 of maturation and then declined again.…”

“…The WSN values of the fresh Macedonian caprine cheese were higher than values previously reported for caprine cheeses in Serbia (Barac et al . ) due to lower milk heat treatment prior to cheesemaking. Caprine cheese prepared from pasteurised milk (Dağdemir et al .…”

The effects of ripening on some physicochemical and microbiological characteristics of Çökelek cheeses: A market survey of fresh and skin-ripened Çökelek

“…The most likely reasons for the occurrence of this scenario are; no enzyme addition in the Çökelek production and the limitation of the proteolytic activities of the natural microbiota and indigenous enzymes due to the applied heat during production. Also, the heat-denatured whey proteins act as barriers and make the casein molecules inaccessible to the proteolytic enzymes (Barac et al, 2016).…”