Proteomic study of proteolysis during ripening of cheddar cheese made from milk over a lactation cycle
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.contributor.funder | Science Foundation Ireland | en |
dc.contributor.funder | Department of Agriculture, Fisheries and Food, Ireland | |
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.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.description.status | Peer reviewed | en |
dc.description.version | Published Version | en |
dc.format.mimetype | application/pdf | en |
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.doi | 10.1017/S0022029912000027 | |
dc.identifier.endpage | 184 | en |
dc.identifier.issued | 2 | en |
dc.identifier.journaltitle | Journal of Dairy Research | en |
dc.identifier.startpage | 176 | en |
dc.identifier.uri | https://hdl.handle.net/10468/1110 | |
dc.identifier.volume | 79 | 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 |