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Proteolysis and the optimal ripening time of Tounj cheese
Tounj cheese is a semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese that is produced from raw milk. It was presumed that using a ripening process would develop a new type of cheese. The objective of this study was to follow the basic proteolytic changes during the ripening of Tounj chees...
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| Published in: | International dairy journal 2005-06, Vol.15 (6), p.619-624 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c394t-8d7cc26d4f18007700354f2561d089c94de5950faaf1a7c7639fc0b29d2c390f3 |
| container_end_page | 624 |
| container_issue | 6 |
| container_start_page | 619 |
| container_title | International dairy journal |
| container_volume | 15 |
| creator | Kalit, S. Lukac Havranek, J. Kaps, M. Perko, B. Cubric Curik, V. |
| description | Tounj cheese is a semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese that is produced from raw milk. It was presumed that using a ripening process would develop a new type of cheese. The objective of this study was to follow the basic proteolytic changes during the ripening of Tounj cheese and to determine the optimal ripening time in terms of the sensory quality of the cheese. Urea-polyacrylamide gel electrophoresis showed that
α
s1-casein was degraded during ripening to
α
s1-I-casein,
α
s1-II-casein and some undefined products (
P
<
0.05
). The degradation of
ß-casein was less extensive but significant (
P
<
0.05
), and was due to the action of plasmin. The water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction increased during ripening (
P
<
0.05
). In terms of sensory quality, the optimal ripening time of Tounj cheese was determined to be 4 weeks. |
| doi_str_mv | 10.1016/j.idairyj.2004.09.010 |
| format | article |
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α
s1-casein was degraded during ripening to
α
s1-I-casein,
α
s1-II-casein and some undefined products (
P
<
0.05
). The degradation of
ß-casein was less extensive but significant (
P
<
0.05
), and was due to the action of plasmin. The water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction increased during ripening (
P
<
0.05
). In terms of sensory quality, the optimal ripening time of Tounj cheese was determined to be 4 weeks.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2004.09.010</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>alphaS1-casein ; beta-casein ; Biological and medical sciences ; cheese ripening ; cheeses ; duration ; flavor ; Food industries ; food quality ; fresh cheeses ; Fundamental and applied biological sciences. Psychology ; Milk and cheese industries. Ice creams ; Proteolysis ; Ripening ; sensory properties ; Sensory quality ; smoked cheeses ; Tounj cheese</subject><ispartof>International dairy journal, 2005-06, Vol.15 (6), p.619-624</ispartof><rights>2005 Elsevier Ltd</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-8d7cc26d4f18007700354f2561d089c94de5950faaf1a7c7639fc0b29d2c390f3</citedby><cites>FETCH-LOGICAL-c394t-8d7cc26d4f18007700354f2561d089c94de5950faaf1a7c7639fc0b29d2c390f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,778,782,787,788,23913,23914,25123,27907,27908</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16906598$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Kalit, S.</creatorcontrib><creatorcontrib>Lukac Havranek, J.</creatorcontrib><creatorcontrib>Kaps, M.</creatorcontrib><creatorcontrib>Perko, B.</creatorcontrib><creatorcontrib>Cubric Curik, V.</creatorcontrib><title>Proteolysis and the optimal ripening time of Tounj cheese</title><title>International dairy journal</title><description>Tounj cheese is a semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese that is produced from raw milk. It was presumed that using a ripening process would develop a new type of cheese. The objective of this study was to follow the basic proteolytic changes during the ripening of Tounj cheese and to determine the optimal ripening time in terms of the sensory quality of the cheese. Urea-polyacrylamide gel electrophoresis showed that
α
s1-casein was degraded during ripening to
α
s1-I-casein,
α
s1-II-casein and some undefined products (
P
<
0.05
). The degradation of
ß-casein was less extensive but significant (
P
<
0.05
), and was due to the action of plasmin. The water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction increased during ripening (
P
<
0.05
). In terms of sensory quality, the optimal ripening time of Tounj cheese was determined to be 4 weeks.</description><subject>alphaS1-casein</subject><subject>beta-casein</subject><subject>Biological and medical sciences</subject><subject>cheese ripening</subject><subject>cheeses</subject><subject>duration</subject><subject>flavor</subject><subject>Food industries</subject><subject>food quality</subject><subject>fresh cheeses</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Proteolysis</subject><subject>Ripening</subject><subject>sensory properties</subject><subject>Sensory quality</subject><subject>smoked cheeses</subject><subject>Tounj cheese</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LAzEQhoMoWD9-grgXve062c1mNyeR4hcICrbnEJNJm2W7qclW6L83pQWPksOQ8Mw7mYeQKwoFBcrvusIZ5cK2K0oAVoAogMIRmdC2ETlQVh2TCYi6zblg_JScxdgB0AYqMSHiI_gRfb-NLmZqMNm4xMyvR7dSfRbcGgc3LLJ0Ta82m_nN0GV6iRjxgpxY1Ue8PNRzMn96nE1f8rf359fpw1uuK8HGvDWN1iU3zNIWoGkAqprZsubUQCu0YAZrUYNVylLV6IZXwmr4KoUpUwDY6pzc7nPXwX9vMI5y5aLGvlcD-k2UtGGc14wmsN6DOvgYA1q5DmmNsJUU5E6U7ORBlNyJkiBkEpX6bg4DVNSqt0EN2sW_Zi6A16JN3PWes8pLtQiJmX-WQKsUkg7bEfd7ApOPH4dBRu1w0GhcQD1K490_f_kF566JXw</recordid><startdate>20050601</startdate><enddate>20050601</enddate><creator>Kalit, S.</creator><creator>Lukac Havranek, J.</creator><creator>Kaps, M.</creator><creator>Perko, B.</creator><creator>Cubric Curik, V.</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050601</creationdate><title>Proteolysis and the optimal ripening time of Tounj cheese</title><author>Kalit, S. ; Lukac Havranek, J. ; Kaps, M. ; Perko, B. ; Cubric Curik, V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-8d7cc26d4f18007700354f2561d089c94de5950faaf1a7c7639fc0b29d2c390f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>alphaS1-casein</topic><topic>beta-casein</topic><topic>Biological and medical sciences</topic><topic>cheese ripening</topic><topic>cheeses</topic><topic>duration</topic><topic>flavor</topic><topic>Food industries</topic><topic>food quality</topic><topic>fresh cheeses</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Proteolysis</topic><topic>Ripening</topic><topic>sensory properties</topic><topic>Sensory quality</topic><topic>smoked cheeses</topic><topic>Tounj cheese</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kalit, S.</creatorcontrib><creatorcontrib>Lukac Havranek, J.</creatorcontrib><creatorcontrib>Kaps, M.</creatorcontrib><creatorcontrib>Perko, B.</creatorcontrib><creatorcontrib>Cubric Curik, V.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kalit, S.</au><au>Lukac Havranek, J.</au><au>Kaps, M.</au><au>Perko, B.</au><au>Cubric Curik, V.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Proteolysis and the optimal ripening time of Tounj cheese</atitle><jtitle>International dairy journal</jtitle><date>2005-06-01</date><risdate>2005</risdate><volume>15</volume><issue>6</issue><spage>619</spage><epage>624</epage><pages>619-624</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Tounj cheese is a semi-hard, full-fat, smoked, farmhouse, fresh Croatian cheese that is produced from raw milk. It was presumed that using a ripening process would develop a new type of cheese. The objective of this study was to follow the basic proteolytic changes during the ripening of Tounj cheese and to determine the optimal ripening time in terms of the sensory quality of the cheese. Urea-polyacrylamide gel electrophoresis showed that
α
s1-casein was degraded during ripening to
α
s1-I-casein,
α
s1-II-casein and some undefined products (
P
<
0.05
). The degradation of
ß-casein was less extensive but significant (
P
<
0.05
), and was due to the action of plasmin. The water-soluble nitrogen fraction and the 12%-trichloroacetic-acid-soluble nitrogen fraction increased during ripening (
P
<
0.05
). In terms of sensory quality, the optimal ripening time of Tounj cheese was determined to be 4 weeks.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2004.09.010</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0958-6946 |
| ispartof | International dairy journal, 2005-06, Vol.15 (6), p.619-624 |
| issn | 0958-6946 1879-0143 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_17466541 |
| source | ScienceDirect Journals |
| subjects | alphaS1-casein beta-casein Biological and medical sciences cheese ripening cheeses duration flavor Food industries food quality fresh cheeses Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams Proteolysis Ripening sensory properties Sensory quality smoked cheeses Tounj cheese |
| title | Proteolysis and the optimal ripening time of Tounj cheese |
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