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

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dc.contributor.authorHinz, Katharina
dc.contributor.authorO'Connor, Paula M.
dc.contributor.authorO'Brien, Bernadette
dc.contributor.authorHuppertz, Thom
dc.contributor.authorRoss, R. Paul
dc.contributor.authorKelly, Alan L.
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderDepartment of Agriculture, Fisheries and Food, Ireland
dc.date.accessioned2013-05-07T13:20:39Z
dc.date.available2013-05-07T13:20:39Z
dc.date.copyright2012-05
dc.date.issued2012-05-02
dc.description.abstractMilk 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.sponsorshipScience Foundation Ireland (SFI-CSET)en
dc.description.sponsorshipDepartment of Agriculture, Fisheries & Food, Ireland. (Food Institutional Research Measure)
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHinz 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/S0022029912000027en
dc.identifier.doi10.1017/S0022029912000027
dc.identifier.endpage184en
dc.identifier.issued2en
dc.identifier.journaltitleJournal of Dairy Researchen
dc.identifier.startpage176en
dc.identifier.urihttps://hdl.handle.net/10468/1110
dc.identifier.volume79en
dc.language.isoenen
dc.publisherCambridge University Pressen
dc.relation.urihttp://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=8540004&fulltextType=RA&fileId=S0022029912000027
dc.rights© Proprietors of Journal of Dairy Research 2012en
dc.subjectBovine milken
dc.subjectLactation stageen
dc.subjectCheeseen
dc.subjectProteolysisen
dc.subject2-DEen
dc.subject.lcshMicrobiology.en
dc.titleProteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycleen
dc.typeArticle (peer-reviewed)en
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