Histochemical study on the ripening of Parmesan cheese

The results reported suggest that it is possible to follow the ripening of Parmesan cheese by means of histochemical reactions for proteins, glycoproteins, acid mucopolysaccharides and lipids containing choline. The blue colour, formed when the proteins of the curd were stained with Bonhag's re...

Full description

Saved in:
Bibliographic Details
Published in:Journal of dairy research 1964-10, Vol.31 (3), p.233-237
Main Authors: Bolcato, V., Pallavicini, C., De Felice, M.
Format: Article
Language:English
Subjects:
Original Articles
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The results reported suggest that it is possible to follow the ripening of Parmesan cheese by means of histochemical reactions for proteins, glycoproteins, acid mucopolysaccharides and lipids containing choline. The blue colour, formed when the proteins of the curd were stained with Bonhag's reagent, slowly turned to violet and then to red as ripening progressed. Glycoproteins and acid mucopolysaccharides, although present in very small amounts, appeared to be a constant characteristic of the cheese. Lipids containing choline, which were absent from the curd, were clearly visible in 3 to 7-month-old cheese. They then decreased and were absent in the ripened cheese.
ISSN:0022-0299
1469-7629
DOI:10.1017/S002202990001815X