Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle

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dc.contributor.author Hinz, Katharina
dc.contributor.author O'Connor, Paula M.
dc.contributor.author O'Brien, Bernadette
dc.contributor.author Huppertz, Thom
dc.contributor.author Ross, R. Paul
dc.contributor.author Kelly, Alan L.
dc.date.accessioned 2013-05-07T13:20:39Z
dc.date.available 2013-05-07T13:20:39Z
dc.date.copyright 2012-05
dc.date.issued 2012-05-02
dc.identifier.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 en
dc.identifier.volume 79 en
dc.identifier.issued 2 en
dc.identifier.startpage 176 en
dc.identifier.endpage 184 en
dc.identifier.uri http://hdl.handle.net/10468/1110
dc.identifier.doi 10.1017/S0022029912000027
dc.description.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. en
dc.description.sponsorship Science Foundation Ireland (SFI-CSET) en
dc.description.sponsorship Department of Agriculture, Fisheries & Food, Ireland. (Food Institutional Research Measure)
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Cambridge University Press en
dc.relation.uri http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=8540004&fulltextType=RA&fileId=S0022029912000027
dc.rights © Proprietors of Journal of Dairy Research 2012 en
dc.subject Bovine milk en
dc.subject Lactation stage en
dc.subject Cheese en
dc.subject Proteolysis en
dc.subject 2-DE en
dc.subject.lcsh Microbiology. en
dc.title Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle en
dc.type Article (peer-reviewed) en
dc.internal.authorurl http://publish.ucc.ie/researchprofiles/D018/akelly en
dc.internal.authorcontactother Alan L. Kelly, School of Food & Nutritional Sciences Department of Food and Nutritional University College Cork. Email a.kelly@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Department of Agriculture, Fisheries and Food, Ireland
dc.description.status Peer reviewed en
dc.identifier.journaltitle Journal of Dairy Research en
dc.internal.IRISemailaddress a.kelly@ucc.ie en


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