Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle
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Published Version
Date
2012-05-02
Authors
Hinz, Katharina
O'Connor, Paula M.
O'Brien, Bernadette
Huppertz, Thom
Ross, R. Paul
Kelly, Alan L.
Journal Title
Journal ISSN
Volume Title
Publisher
Cambridge University Press
Published Version
Abstract
Milk for cheese production in Ireland is predominantly produced by pasture-fed spring-calving herds. Consequently, there are marked seasonal changes in milk composition, which arise from the interactive lactational, dietary and environmental factors. In this study, Cheddar cheese was manufactured on a laboratory scale from milk taken from a spring calving herd, over a 9-month lactation cycle between early April and early December. Plasmin activity of 6-months-old Cheddar cheese samples generally decreased over ripening time. One-dimensional urea-polyacrylamide gel electrophoresis (PAGE) of cheese samples taken after 6 months of ripening showed an extensive hydrolysis of caseins, with the fastest hydrolysis of αs1-caseins in cheeses made in August. A proteomic comparison between cheeses produced from milk taken in April, August and December showed a reduction in levels of β-casein and appearance of additional products, corresponding to low molecular weight hydrolysis products of the caseins. This study has demonstrated that a seasonal milk supply causes compositional differences in Cheddar cheese, and that proteomic tools are helpful in understanding the impact of those differences.
Description
Keywords
Bovine milk , Lactation stage , Cheese , Proteolysis , 2-DE
Citation
Hinz K, O'Connor PM, O'Brien B, Huppertz T, Ross RP, Kelly AL. (2012). Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle. Journal of Dairy Research, Volume 79, 2: 176-184. doi: 10.1017/S0022029912000027
Copyright
© Proprietors of Journal of Dairy Research 2012