Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli
نویسندگان
چکیده
study was conducted to fractionate, tentatively identify and semi-quantitate the major proteins in the 3 SCW residual lipid fractions by sodiumdodecylsulfate polyacrylamide gel electrophoresis and densitometry. SCW, LDLF, MDLF, and HDLF contained 7, 3, 5, and 8 protein components, respectively. a-lactalbumin and 13-lactoglobulin accounted for 44.6 to 80.8% of the total proteins in the sew residual lipid fractions. Bovine serum albumin accounted for 4.4 to 8.5% of the total proteins in the 3 residual lipid fractions. HDLF contained the highest percentages of all protein components with molecular weights of 2:::31 kilo Daltons, except xanthine oxidase.
منابع مشابه
Genotypic and phenotypic characterization of the dynamics of the lactic acid bacterial population of adjunct-containing Cheddar cheese manufactured from raw and microfiltered pasteurised milk.
AIMS This study investigates the dynamics of the microflora, particularly the lactobacilli, in Cheddar cheese manufactured from raw and microfiltered milk containing different adjunct cultures. METHODS AND RESULTS Sixteen cheeses - raw milk, adjunct and control cheeses - were manufactured in four trials. Lactobacilli were identified by PCR methods in one trial, and by phenotypic typing for al...
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