成熟
食品科学
哺乳期
酪蛋白
作文(语言)
冰崩解
牧群
化学
水解蛋白
蛋白质水解
动物科学
水解
生物
生物化学
酶
怀孕
语言学
遗传学
哲学
作者
Katharina Hinz,Paula M. O’Connor,Bernadette O’Brien,Thom Huppertz,R. Paul Ross,Alan L. Kelly
出处
期刊:Journal of Dairy Research
[Cambridge University Press]
日期:2012-02-27
卷期号:79 (2): 176-184
被引量:19
标识
DOI:10.1017/s0022029912000027
摘要
Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of cheese samples taken after 6 months of ripening showed an extensive hydrolysis of caseins, with the fastest hydrolysis of α s1 -caseins in cheeses made in August. A proteomic comparison between cheeses produced from milk taken in April, August and December showed a reduction in levels of β-casein and appearance of additional products, corresponding to low molecular weight hydrolysis products of the caseins. This study has demonstrated that a seasonal milk supply causes compositional differences in Cheddar cheese, and that proteomic tools are helpful in understanding the impact of those differences.
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