Monitoring Proteolysis During Ripening of Full-fat and Low-fat Cheddar Cheeses by Reverse-Phase HPLC |
| |
| Authors: | A.G. ALTEMUELLER M. ROSENBERG |
| |
| Affiliation: | The authors are affiliated with the Dept. of Food Science &Technology, Univ. of California, Davis, CA 95616. Address inquiries to Dr. M. Rosenberg. |
| |
| Abstract: | Proteolysis during ripening of full-fat and low-fat Cheddar cheese was investigated by applying reverse-phase HPLC to the pH 4.6 water-soluble N fraction of cheese. The separated N compounds were divided into four MW ranges. The number of separated peaks and the amount of N compounds separated in each of the MW ranges increased with ripening time. Significant within-cheese, within-variety, and between-varieties differences in the amounts and proportions of N compounds with different MW were observed as related to ripening time. Reverse-phase HPLC of the pH 4.6 water-soluble N fraction of cheese can provide detailed quantitative information on proteolytic activities during ripening. |
| |
| Keywords: | Cheddar ripening RP-HPLC proteolysis |
|
