Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone

Identification of bioactive peptides in commercial Cheddar cheese

“…The water-soluble peptides were extracted as per Verdini, Zorrilla, and Rubiolo (2004). Three tubes each containing 100 g of grated cheese (Australian commercial cheese A, B and C) and 300 ml distilled water was homogenised (House and Home Multimixer).…”

Feasibility study of discriminating the manufacturing process and sampling zone in ripened soft cheeses using attenuated total reflectance MIR and fiber optic diffuse reflectance VIS–NIR spectroscopy

“…Recently, Verdini and Rubiolo (2002) and Verdini et al (2004) have investigated the effect of the sampling zones during the rip-…”

Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

“…Port Salut Argentino is a semi-cooked cheese, produced from pasteurised milk, acidified by lactic bacteria, coagulated by rennet and/or other specific enzymes, salted by immersion in brine, and ripened for a short period (Co´digo Alimentario Argentino, 1981). We have recently characterised the proteolysis of Port Salut Argentino cheese using chromatographic profiles of different nitrogenous fractions that allowed the separation of several components including a s1 -casein, a s1 -I-casein, water-soluble fragments (including a s1 -CN (f1-23)), and free amino acids (Verdini, Zorrilla, & Rubiolo, 2004). Earlier studies (Verdini, Zorrilla, & Rubiolo, 2002) found that the freezing process increased the content of water-soluble nitrogen and total free amino acids during the ripening of Port Salut Argentino cheeses frozen prior to ripening.…”