Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a di...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0004_seasonal-evolution-of-hydrophilic-and-hydrophobic-peptide-contents-in-cheeses-made-from-ewe-s-goat-s-or-cow-s-m.php |
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| author | A. M. Vivar-Quintana M.A. Blanco López I. Revilla I. González-Martín J. M. Hernández-Hierro C. González-Pérez |
| author_facet | A. M. Vivar-Quintana M.A. Blanco López I. Revilla I. González-Martín J. M. Hernández-Hierro C. González-Pérez |
| author_sort | A. M. Vivar-Quintana |
| collection | DOAJ |
| description | Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studied. |
| first_indexed | 2024-04-10T08:35:12Z |
| format | Article |
| id | doaj.art-bf0b58a1130c4fc0b2555da27d1f05d3 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:12Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-bf0b58a1130c4fc0b2555da27d1f05d32023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S106S10810.17221/950-CJFScjf-200910-0004Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's MilkA. M. Vivar-Quintana0M.A. Blanco López1I. Revilla2I. González-Martín3J. M. Hernández-Hierro4C. González-Pérez5Área de Tecnología de los AlimentosÁrea de Tecnología de los AlimentosÁrea de Tecnología de los AlimentosÁrea of Química Analítica de la Universidad de Salamanca en Zamora, 49022 Zamora, SpainÁrea of Química Analítica de la Universidad de Salamanca en Zamora, 49022 Zamora, SpainÁrea of Química Analítica de la Universidad de Salamanca en Zamora, 49022 Zamora, SpainProteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened cheese varieties. In addition to softening the cheese body, proteolysis influences the development of cheese flavour via the formation of amino acid and peptides which make a direct contribution to flavour. Goat, cow and sheep cheeses have been elaborated with raw milk and calf rennet. The extent of proteolysis was monitored over six months of ripening and means of HPLC peptide profile analysis. The influence of season on the changes in hydrophobic and hydrophilic peptides and the HO/HI ratio during the ripening of the cheeses were studied.https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0004_seasonal-evolution-of-hydrophilic-and-hydrophobic-peptide-contents-in-cheeses-made-from-ewe-s-goat-s-or-cow-s-m.phpproteolysisgoatsewescowscheese |
| spellingShingle | A. M. Vivar-Quintana M.A. Blanco López I. Revilla I. González-Martín J. M. Hernández-Hierro C. González-Pérez Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk Czech Journal of Food Sciences proteolysis goats ewes cows cheese |
| title | Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk |
| title_full | Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk |
| title_fullStr | Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk |
| title_full_unstemmed | Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk |
| title_short | Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk |
| title_sort | seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe s goat s or cow s milk |
| topic | proteolysis goats ewes cows cheese |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0004_seasonal-evolution-of-hydrophilic-and-hydrophobic-peptide-contents-in-cheeses-made-from-ewe-s-goat-s-or-cow-s-m.php |
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