Proteolytic Changes During Ripening Of Kučki Cheese
Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process du...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2023-12-01
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| Series: | Contemporary Agriculture |
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| Online Access: | https://doi.org/10.2478/contagri-2023-0031 |
| _version_ | 1797375956522893312 |
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| author | Jokanović Olga Radonjić Dušica Đokić Milena Mirecki Slavko Marković Božidarka |
| author_facet | Jokanović Olga Radonjić Dušica Đokić Milena Mirecki Slavko Marković Božidarka |
| author_sort | Jokanović Olga |
| collection | DOAJ |
| description | Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C: 2000). The degree of proteolysis was determined by SDS PAGE (Laemmli, 1970). The cheese was examined for their water-soluble nitrogen (WSN) content using Kuchroo and Fox’s method from 1982, as well as their 5% phosphotungstic acid soluble nitrogen (PTAN) content using Stadhouser’s method from 1960. The results were expressed as percentages of WSN and PTAN of the total nitrogen matter (WSN/TN and PTAN/TN), as well as PTAN as a percentage of WSN (PTAN/WSN). All analyses were done on 10th, 20th and 30th day of cheese ripening. Four samples of cheese were analyzed for each ripening period. The content of proteins increased during the ripening period. The parameters that determine the process of proteolysis increased during the first 30 days of ripening. The WSN/TN ranged from 13.33 to 44.32%. Also, PTAN/WSN varied from 3.79 to 21.57%. The initial results show that uneven ripening conditions have a direct impact on how proteolytic changes develop throughout ripening. Due to the absence of established cheese-making procedures, Kučki cheese has a considerable degree of heterogeneity in their protein content and proteolysis parameters. However, it is not possible to strictly define the optimal values of the degree of ripening for Kučki cheese. In order to reach certain conclusions, it is necessary to carry out further studies focusing on analyzing a larger number of samples. |
| first_indexed | 2024-03-08T19:31:44Z |
| format | Article |
| id | doaj.art-af9ce505f4d0478386d95818abca4f73 |
| institution | Directory Open Access Journal |
| issn | 2466-4774 |
| language | English |
| last_indexed | 2024-03-08T19:31:44Z |
| publishDate | 2023-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Contemporary Agriculture |
| spelling | doaj.art-af9ce505f4d0478386d95818abca4f732023-12-26T07:41:54ZengSciendoContemporary Agriculture2466-47742023-12-0172423023410.2478/contagri-2023-0031Proteolytic Changes During Ripening Of Kučki CheeseJokanović Olga0Radonjić Dušica1Đokić Milena2Mirecki Slavko3Marković Božidarka41University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro1University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro1University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro1University of Montenegro, Biotechnical Faculty, Podgorica, Montenegro1University of Montenegro, Biotechnical Faculty, Podgorica, MontenegroProduction of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C: 2000). The degree of proteolysis was determined by SDS PAGE (Laemmli, 1970). The cheese was examined for their water-soluble nitrogen (WSN) content using Kuchroo and Fox’s method from 1982, as well as their 5% phosphotungstic acid soluble nitrogen (PTAN) content using Stadhouser’s method from 1960. The results were expressed as percentages of WSN and PTAN of the total nitrogen matter (WSN/TN and PTAN/TN), as well as PTAN as a percentage of WSN (PTAN/WSN). All analyses were done on 10th, 20th and 30th day of cheese ripening. Four samples of cheese were analyzed for each ripening period. The content of proteins increased during the ripening period. The parameters that determine the process of proteolysis increased during the first 30 days of ripening. The WSN/TN ranged from 13.33 to 44.32%. Also, PTAN/WSN varied from 3.79 to 21.57%. The initial results show that uneven ripening conditions have a direct impact on how proteolytic changes develop throughout ripening. Due to the absence of established cheese-making procedures, Kučki cheese has a considerable degree of heterogeneity in their protein content and proteolysis parameters. However, it is not possible to strictly define the optimal values of the degree of ripening for Kučki cheese. In order to reach certain conclusions, it is necessary to carry out further studies focusing on analyzing a larger number of samples.https://doi.org/10.2478/contagri-2023-0031cheeseproteinsproteolysiselectrophoresis |
| spellingShingle | Jokanović Olga Radonjić Dušica Đokić Milena Mirecki Slavko Marković Božidarka Proteolytic Changes During Ripening Of Kučki Cheese Contemporary Agriculture cheese proteins proteolysis electrophoresis |
| title | Proteolytic Changes During Ripening Of Kučki Cheese |
| title_full | Proteolytic Changes During Ripening Of Kučki Cheese |
| title_fullStr | Proteolytic Changes During Ripening Of Kučki Cheese |
| title_full_unstemmed | Proteolytic Changes During Ripening Of Kučki Cheese |
| title_short | Proteolytic Changes During Ripening Of Kučki Cheese |
| title_sort | proteolytic changes during ripening of kucki cheese |
| topic | cheese proteins proteolysis electrophoresis |
| url | https://doi.org/10.2478/contagri-2023-0031 |
| work_keys_str_mv | AT jokanovicolga proteolyticchangesduringripeningofkuckicheese AT radonjicdusica proteolyticchangesduringripeningofkuckicheese AT đokicmilena proteolyticchangesduringripeningofkuckicheese AT mireckislavko proteolyticchangesduringripeningofkuckicheese AT markovicbozidarka proteolyticchangesduringripeningofkuckicheese |