Proteolysis in Golot cheese

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Yazıcı F., Dervisoglu M.

Acta Alimentaria, cilt.31, sa.3, ss.307-313, 2002 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 31 Sayı: 3
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1556/aalim.31.2002.3.11
  • Dergi Adı: Acta Alimentaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.307-313
  • Anahtar Kelimeler: Casein fractions, Cheese, Proteolysis, Ripening
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

In this research, the degree of proteolysis and correlations among the casein fractions, pH, soluble nitrogen, and ripening index in Golot cheese were investigated. The range and mean values of αs-, β-, γ-caseins, pH, and ripening index were found to be 56.3-66.4, 61.9%; 12.2-26.0, 21.9%; 6.5-30.6, 16.2%; 4.8-6.5, 5.6, and 7.9-70.0, 27.9%, respectively. There was a highly significant correlation between casein fractions (αs-, β-, and γ-caseins) and chemical properties (pH, soluble nitrogen, and ripening index). A very broad range of β-casein, γ-casein, pH, and ripening index values indicated the lack of standardization of manufacturing steps and the ripening conditions of Golot cheese.