Proteolysis of Cabrales cheese and other European blue vein cheese varieties

Abstract

SummaryThe extent and level of proteolysis were evaluated in Cabrales and five other European blue vein cheese varieties, Bleu de Bresse, Danablu, Edelpilzkäse, Gorgonzola and Roquefort, by analysing their different N-containing constituents and determining the degree of casein hydrolysis. The electrophoretic patterns of the caseins in the cheeses confirmed their strong proteolysis, components featuring the lowest electrophoretic mobility offering the greatest resistance to subsequent hydrolysis. Component αs1 — I was detected in all varieties studied with the exception of Roquefort cheese.

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

“…PTA‐SN fractions represent small‐sized peptides and amino acids, whose concentration in the core of 60‐day‐old dolce variety was ca. 12% of TN, approaching some of the highest values found in several blue‐veined cheeses (Fernández‐Salguero et al. 1989).…”

“…PTA-SN fractions represent small-sized peptides and amino acids, whose concentration in the core of 60-day-old dolce variety was ca. 12% of TN, approaching some of the highest values found in several blueveined cheeses (Fernández-Salguero et al 1989). The concentration of NPN in the core of ripened dolce cheese samples corresponds to data obtained by Gripon (1993).…”

Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models

“…Cheese ripening is characterized by a network of complex physical, chemical and microbiological changes that affect the major components of the cheese matrix (Fernández‐Salguero et al . 1989).…”

Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates

“…The development and action of P. roqueforti in this cheese is responsible for its final appearance, and it drives the biochemical changes that take place during ripening (Ferna´dez-Salguero, Marcos, Alcala´, & Esteban, 1989;Alonso, Fontecha, & Jua´rez, 1999). However, no mould spores are added during the manufacture of Cabrales (Nu´n˜ez, 1978;Flo´rez, Á lvarez-Martı´n, Lo´pez-Dı´az, & Mayo, 2006); the fungi are thought to gain access to the cheese matrix from the milk and the environment of the natural caves in which the dry cheeses are ripened.…”