Compositional Profiling and Proteolytic Activities in Cow and Buffalo Milk Cheddar Cheese

被引:0
作者
Rafiq, Saima [1 ]
Huma, Nuzhat [1 ]
Pasha, Imran [1 ]
Shahid, Muhammad [2 ]
机构
[1] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38040, Pakistan
[2] Univ Agr Faisalabad, Dept Biochem, Faisalabad 38040, Pakistan
关键词
Cheddar cheese; buffalo milk; cow milk; proteolysis; PHYSICOCHEMICAL CHARACTERISTICS; LACTOBACILLUS-ACIDOPHILUS; FAT; TEMPERATURES; PARACASEI; STRAINS; CASEI;
D O I
暂无
中图分类号
Q95 [动物学];
学科分类号
071002 ;
摘要
Milk composition is an imperative aspect influencing the quality of dairy products. The study was aimed to compare the cheddar cheese made from buffalo and cow milk with respect to composition and proteolysis (water-soluble nitrogen, non-protein-nitrogen) during ripening. The assessment of proteolysis in cheese through RP-HPLC was also core part of present exploration. Considerable differences were found in compositional profile of both cheeses. Buffalo milk cheese was relatively higher in fat (30.32%) and protein (31.91%) contents throughout storage period. The rate of proteolysis and peptide's production was also comparatively higher in buffalo milk cheese as evident from water-soluble nitrogen (16.86%) and non-protein-nitrogen (8.44%) contents. Significant (p square 0.01) increase in proteolysis index was observed over the ripening period of 180 days. RP-HPLC studies demonstrated that cheeses expressed peptide peak developments from the very first day till the end of ripening. However, slight differences were observed concerning the number, area and height of peaks in cheese extracts during ripening. Hence, it was concluded that buffalo milk is superior with regard to compositional profile and proteolytic activities.
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页码:1141 / 1146
页数:6
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