Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

“…Similar results were reported by Tejada et al (2008) which show that the ripening time significantly affected HI content, with a significant increase being shown throughout the ripening period elapsed over the first 30 days of ripening. On the other hand, the hydrophobic peptides showed a high variability in all kind of samples without significantly differences in their contents throughout ripening, for all types of milk and seasonality.…”

“…Food Sci. (Gonzalez de Llano et al 1995 and in goats' milk cheese (Tejada et al 2008). The ratio HO/HI evolution shows the sharper decrease throughout ripening process in cheeses made from cow´s and goat's milk in summer's cheeses than those made in winter.…”

“…The peptides content of the water soluble cheese extracts (WSE) was determined by reversed-phased high performance liquid chromatography (RP-HPLC) and detection at 214 nm. Following the same criteria as other authors (Mallatou et al 2004;Tejada et al 2008), the integration area of peptides was determined and divided into two regions with the criterion being the elution times of peaks. The first group, or hydrophilic peptide portion, consists of the peaks with retention times from 3 min to 55 minutes.…”

“…It is well accepted that the amount of total, hydrophobic and hydrophilic peptides and the hydrophobic:hydrophilic ratio is a suitable way to study the proteolysis process and the changes in these parameters were significantly influenced by cheese age (Mallatou et al 2004;Picon et al 2007;Tejada et al 2008). Seasonal changes in milk composition affect cheese yield, quality and sensory characteristics (Izco & Torre 2000;Mendía et al 2000;Fernández-García et al 2004a, b, 2006Muñoz et al 2003;).…”

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

“…cuando estudiaron el efecto de dos tipos de coagulantes en quesos de cabra encontraron que los niveles de α s -caseínas cayeron entre el día 2 y 15 de maduración para los dos tipos de coagulante, disminuyendo ligeramente a partir de entonces. Tejada et al (2008) quienes también estudiaron el efecto del coagulante sobre la proteólisis, informaron que después de 15 días de maduración los niveles de α s -caseínas y β -caseínas fueron significativamente menores en quesos elaborados con coagulante vegetal. En estos quesos, la degradación de α s -caseínas durante la maduración fue más intensa que en los quesos fabricados con cuajo bovino (59,5% y 40,2%, respectivamente), mientras que la hidrólisis de β-caseína fue muy similar en ambos casos.…”