Proteolysis and lipolysis in full fat and low fat Kefalograviera cheese from raw and refrigerated ewe's milk

 
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2001 (EN)
Proteolysis and lipolysis in full fat and low fat Kefalograviera cheese from raw and refrigerated ewe's milk (EN)

Lalos, G. T. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Lalos, G. T. (EN)

The extent of proteolysis and lipolysis in full fat (cheesemilk 6.1% fat) and low fat (cheesemilk 2.1% fat) Kefalograviera cheeses made from non-refrigerated and refrigerated 3-4 degreesC, 4 d) ewe's milk was evaluated. Nitrogen soluble in 5% phosphotungstic acid as % of total nitrogen (PTA-SN) and acid degree value (meq/100 g fat) was determined in cheese samples of 40-, 90- and 180-d-old cheese. In several cases, low fat cheeses exhibited statistically lower (p<0.05) values of PTA-SN than the respective full fat ones. Acid degree values did not differ (p > 0.05) among cheeses. In 90- old cheeses (matured cheeses) urea-PAGE, RP-HPLC analysis (profiles) of water-soluble extracts, and determination of individual free fatty acids by GC were performed. It appeared that in low fat cheeses a) there was a lower degradation of alpha (s1)- and beta- caseins, b) the sum of individual free fatty acids was lower, while this sum per cheese fat was higher, and c) several peaks of the later part of the RP-HPLC trace were higher than that in full fat cheeses. Cheeses from non-refrigerated milk, full fat and low fat, showed no significant differences in the parameters examined as compared to the respective cheeses from refrigerated milk. (EN)

ewe's milk cheese (proteolysis, lipolysis) (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Milchwissenschaft-Milk Science International (EN)

English

2001

<Go to ISI>://000167548600004

VOLKSWIRTSCHAFTLICHER VERLAG (EN)



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