Ripening of extra-hard cheese made with mesophilic DL-starter

Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

“…The viability of Lactobacillus was not affected by the ; (D) Prato cheese with La5 and Bb12. Labelling of peaks is according to Alves et al (2013), Otte et al (1997), Rehn, Petersen, Saed en, and Ard€ o (2010). AU ¼ arbitrary units.…”

A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI‐MS and Capillary Electrophoresis

“…Capillary electropherogram of the pH 4.6‐insoluble fraction, showing the hydrolysis profile of casein in Prato cheese: (A) C6 to C10 and (B) C1 to C5. Identification of peaks according to Otte and others (), Rehn and others (), and Alves and others (). AU, arbitrary unit.…”

“…The peaks obtained in the capillary electropherograms were identified according to Otte and others (), Rehn and others (), and Alves and others ().…”

“…Specific methods such as capillary electrophoresis (CE), chromatography techniques such as HPLC, and several mass spectrometric (MS) approaches that allow identification of peptides formed upon cheese proteolysis have been introduced and are widely used. These data have also led to a better understanding of the mechanisms involved in cheese proteolysis (Gouldsworthy and others ; Exterkate and others ; Alli and others ; Broadbent and others ; Rossano and others ; Piraino and others ; Rehn and others ).…”

“…CE is a powerful separation technique, and it has been used, for instance, to study casein hydrolysis during ripening of several cheese varieties, such as Cheddar (Broadbent and others ), Serpa (Roseiro and others , b), Mozzarella (Otte and others ), Feta (Otte and others ), Dambo (Otte and others ), Västerbottensost (Rehn and others ), and Prato (Alves and others ; Chaves and Gigante ).…”