Proteolysis and the optimal ripening time of Tounj cheese

Kalit, Samir; Havranek, Jasmina; Kapš, Miroslav; Perko, Bogdan; Ćurik, Vlatka Čubrić

doi:10.1016/j.idairyj.2004.09.010

Cited by 18 publications

(22 citation statements)

References 28 publications

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“…These proteolytic changes caused a significant increase (P < 0.05) of Index betta ( Figure 5). Similar results were obtained by other authors who observed that plasmin is a key enzyme in the ripening of some cheeses produced from raw ewe's milk such as Krk or Istrian cheese (Mikulec et al, 2008;Magdić et al, 2013) or from raw cow's milk such as Tounj cheese (Kalit et al, 2005). α s1 -casein could be an indicator of the maturity of Livanjski cheese while the ratio β-casein : α s1 -casein at the end of ripening was 1.46.…”

Section: Resultssupporting

confidence: 87%

“…(Magdić et al, 2013) and cheese ripened in an lamb skin sack (Tudor . The intensity of the increment of WSN %TN and TCA-SN %TN fractions in Livanjski cheese was higher than in Tounj cheese (Kalit et al, 2005). The cause can be found in the usage of cow's milk for the production of Tounj cheese, while in this study two cheeses researched were from the mixture of cow's and ewe's milk.…”

Section: Resultsmentioning

confidence: 48%

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Proteolysis of Livanjski cheese during ripening

Kalit¹,

Matić²,

Salajpal³

et al. 2016

JCEA

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Livanjski cheese belongs to the group of hard cheeses which is traditionally produced in Livno (Bosnia and Herzegovina). Proteolytic changes during the ripening of Livanjski cheese have not been investigated extensively. The aim of this paper was to determine its proteolytic changes during the different stages of ripening. Five Livanjski cheeses (from raw cow's or a mixture of sheep's and cow's milk) were observed during the ripening to evaluate its typical proteolytic profile. An electophoretic profile of Livanjski cheese was determined by Urea-polyacrylamide gel electrophoresis (urea-PAGE) and a densitometric evaluation of the urea-PAGE gels was performed using a densitometer. The water-soluble nitrogen fraction in the total nitrogen (WSN %TN) and the 12%-TCA-soluble nitrogen fraction in the total nitrogen (TCA-SN %TN) of the cheese were determined using the Kjeldahl method. Degradation of α s1 -casein by chymosin caused a significant decrease (P < 0.05) of relative content of this protein in Livanjski cheese at the sixth week point of ripening. Due to the activity of chymosin on αs1-casein, αs1-I-casein and αs1-II-casein developed, which caused a significant increase (P < 0.05) of Index alpha. The relative ratio of β-casein significantly decreased (P < 0.05) during ripening leading to a significant accumulation (P < 0.05) of degraded product (sum γ 1 -casein, γ 2 -casein and γ 3 -casein). These proteolytic changes caused a significant increase (P < 0.05) of Index betta. Accumulation of medium, small peptides and amino acids caused a significant (P < 0.05) increase of the relative content of WSN %TN and TCA-SN %TN. In general, proteolysis of Livanjski cheese during ripening was moderate probably due to the low moisture content and low water activity, although it was produced from raw milk. Taking into account that the ratio β-casein : α s1 -casein at the end of ripening was 1.46, it could be concluded that degradation of α s1 -casein could be the indicator of the maturity of Livanjski cheese. Due to that Livanjski cheese could be classified as "α-type of ripening" cheese.

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Section: Resultssupporting

confidence: 87%

Section: Resultsmentioning

confidence: 48%

Proteolysis of Livanjski cheese during ripening

Kalit¹,

Matić²,

Salajpal³

et al. 2016

JCEA

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“…This shows a certain equilibrium during the whole ripening process between the formation of large peptides by the residual action of rennet on the caseins, and their breakdown to other nitrogen components by the proteases and peptidases of microbial origin. At the 60th day of ripening, the values for 12% TCA‐SN (about 19 g kg −1 TN) were slightly lower than those reported for Minas Serro and Tounj cheeses …”

Section: Resultscontrasting

confidence: 64%

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

et al. 2014

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“…These results show that degradation of β‐CN could be an indicator of the ripening quality of Krk cheese and allow us to conclude that the observed casein degradation of Krk cheese during the ripening process can be represented by the beta index. Unlike cheese produced from cow's milk, plasmin has a more extensive influence on the ripening processes of cheese produced from sheep's milk (Kalit et al . 2005).…”

Section: Resultsmentioning

confidence: 99%

“…The TCA‐SN (%TN) value increased significantly ( P < 0.05) in Krk cheese and reached 20.82% after a ripening time of 120 days (Table 3), which was in general agreement with other researchers (Pavia et al . 2000; Kalit et al . 2005).…”

Section: Resultsmentioning

confidence: 99%

Characteristics of traditional Croatian ewe's cheese from the island of Krk

Mikulec¹,

Kalit²,

Havranek³

et al. 2008

Int J of Dairy Tech

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Krk cheese is a hard, full‐fat cheese made from raw sheep's milk, characterized by a delicate, full and strong flavour. The aim of this study was to determine farm influence on the chemical composition of sheep's milk for Krk cheese production, and the chemical characteristics of Krk cheese during ripening. Gross composition of the milk used complies with the average sheep's milk composition from the Croatian Adriatic region. During ripening, fat, protein, salt content and lactic acid concentration increased (P < 0.01), as well as the water‐soluble nitrogen fraction and the 12%‐trichloroacetic‐acid‐soluble nitrogen fraction (P < 0.05). Degradation of β‐casein could be an indicator of the ripening quality of Krk cheese.

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Proteolysis and the optimal ripening time of Tounj cheese

Cited by 18 publications

References 28 publications

Proteolysis of Livanjski cheese during ripening

Proteolysis of Livanjski cheese during ripening

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

Characteristics of traditional Croatian ewe's cheese from the island of Krk

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