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Article: Chemometric Analysis of Proteolysis During Ripening of Ragusano Cheese*
- Article from:
- Journal of Dairy Science
- Article date:
- October 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Oct 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Chemometric modeling of peptide and free amino acid data was used to study proteolysis in Protected Denomination of Origin Ragusano cheese. Twelve cheeses ripened 3 to 7 mo were selected from local farmers and were analyzed in 4 layers: rind, external, middle, and internal. Proteolysis was significantly affected by cheese layer and age. Significant increases in nitrogen soluble in pH 4.6 acetate buffer and 12% trichloroacetic acid were found from rind to core and throughout ripening. Patterns of proteolysis by urea-PAGE showed that rind-to-core and age-related gradients of moisture and salt contents influenced coagulant and plasmin activities, as reflected in varying ...