Etude électrophorétique de la protéolyse au cours de l'affinage des fromages à pâte persillée du type bleu d'Auvergne

Trieu‐Cuot, Patrick; Gripon, J.C.

doi:10.1051/lait:1983625-62610

Cited by 19 publications

(4 citation statements)

References 1 publication

(1 reference statement)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These values were even higher in whole cheese samples of dolce (39.90%) compared to 31.42% in 60‐day‐old esportazione cheeses, which signifies more extensive proteolysis in dolce variety, where WSN in TN was typical to Gorgonzola Dolce with softer texture in the core area. It also corresponds to data obtained by other authors (Le Bars and Gripon 1981; Trieu‐Cuot and Gripon 1983).…”

Section: Resultssupporting

confidence: 91%

“…These nonstarter lactic acid bacteria represent the indigenous microflora in milk and have a positive contribution to the ripening of Gorgonzola cheese (Sozzi and Dallaglio 1969). As expected, the number of moulds rapidly increased between two and four weeks, the period characteristic for their growth and sporulation, which is generally visible inside the curd 2–3 weeks after manufacture (Trieu‐Cuot and Gripon 1983). Yeasts showed the similar pattern of growth during ripening.…”

Section: Resultssupporting

confidence: 63%

See 1 more Smart Citation

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola‐type cheese varieties during ripening

Seratlić¹,

Miloradović²,

Radulović³

et al. 2011

Int J of Dairy Tech

View full text Add to dashboard Cite

The aim of this paper was to investigate the role of two types of Penicillium roqueforti moulds (type esportazione and dolce) in the ripening of two Gorgonzola‐type cheese varieties. Cheeses were analysed after 4, 14, 30 and 60 days of ripening. Microbiological analysis showed high numbers of total bacterial count, yeasts and moulds in both 60‐day‐old cheese varieties. The concentration of water‐soluble N, nonprotein N and 5% phosphotungstic acid‐soluble N increased significantly during ripening. Patterns of proteolysis by urea‐polyacrylamide gel electrophoresis showed that rind‐to‐core gradients and age‐related changes in moisture and salt content influenced mould and other enzyme activities, which are reflected in various rates of protein degradation. The hydrolysis of αs1‐ and β‐caseins was more extensive in the core than under the rind of both cheese varieties.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 63%

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola‐type cheese varieties during ripening

Seratlić¹,

Miloradović²,

Radulović³

et al. 2011

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…The electrophoretic pattern of the samples (Fig. 1) appeared like that obtained with blue cheese by Trieu-Cuot and Gripon (1983). Native fractions of c+-, p-and K-casein were well identified.…”

Section: Results and Discussion Proteolysismentioning

confidence: 54%

Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese

Lesage

Voilley

Lorient

et al. 1993

Journal of Food Science

View full text Add to dashboard Cite

Ripening of cheese with three kinds of salt treatment was studied using MgCla, NaCl or a mixture of the two. Proteolysis was followed by determination of TCA-soluble nitrogen and quantitative electrophoresis. A rapid one-step method for free fatty acids was used to determine short and long-chain fatty acids. In the presence of magnesium, proteolysis increased, even with NaCl, which seemed to delay the magnesium activation. Lipolysis was retarded by NaCl, which decreased the level of free fatty acids. An imbalance between proteolysis and lipolysis could be responsible for the unpleasant flavor of the cheese containing both MgCla and NaCl.

show abstract

“…Electrophoresis of milk samples was performed using the method of Uriel (1966) modified by Trieu-Cuot & Gripon (1983) with 5% acrylamide-8 % agarose gels in a Sebia apparatus (Issy-les-Moulineaux, France). After staining with 001 % Coomassie Blue, the gels were scanned in a Vernon densitometer.…”

Section: Electrophoresismentioning

confidence: 99%

Variation with season and lactation of plasmin and plasminogen concentrations in Montbeliard cows' milk

Benslimane

Dognin-Bergeret

Berdagué

et al. 1990

Journal of Dairy Research

View full text Add to dashboard Cite

Plasmin and plasminogen were determined monthly over a one year period in samples of bulk and herd milks from Montbeliard cows. Montbeliard milk showed a high content of plasmin and plasminogen in comparison with milk from other breeds. In bulk milk, the plasmin activity reached a minimum in September (015/tg/ml milk) and a maximum in June (032/ig/ml milk). The annual mean concentration was 0-23 /ig/ml milk. The plasminogen content varied around a value of 1-28 /tg/ml milk, with a marked decrease in September (0-83 /ig/ml milk) and a maximum in October (l -59 /tg/ml milk). In herd milk, the minimum plasmin activity occurred in October (0-17 /ig/ml milk) and the maximum in spring (0-42 fig/'ml milk in May) with an annual mean of 0-30 /tg/ml milk. The plasminogen content varied in a similar way, from 0-87 fig/ml milk to 1'82 /tg/ml milk, with an annual mean of 1-46/tg/ml. The ratio plasminogen: plasmin ranged from 1-4 to 9-2 with an average of 4-9. From early to late lactation, plasmin and plasminogen concentrations increased from 0-25 to 0-38 /tg/ml milk and from 1-07 to 2-01 fig/m\ milk respectively and the plasminogen: plasmin ratio increased from 4-5 to 5-3. Studies of milk from cows at similar stage of lactation within a single herd have shown the necessity for distinguishing between two phases in the early stage of lactation. The first, a very early period, is usually present up to one month and the second occurs in the second and third months. Milk samples with the highest proportion of -y-caseins were not those with the greatest plasmin content but were those with high plasminogen contents, which had increased suddenly from the levels of the preceding month. This suggests a role for the plasminogen activator and inhibitor system.

show abstract

Etude électrophorétique de la protéolyse au cours de l'affinage des fromages à pâte persillée du type bleu d'Auvergne

Cited by 19 publications

References 1 publication

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola‐type cheese varieties during ripening

The effect of two types of mould inoculants on the microbiological composition, physicochemical properties and protein hydrolysis in two Gorgonzola‐type cheese varieties during ripening

Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese

Variation with season and lactation of plasmin and plasminogen concentrations in Montbeliard cows' milk

Contact Info

Product

Resources

About