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
Abstract
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 alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties.
Keywords:
Cheese ripening / Chemical composition / Proteolysis / Cow's milkSource:
International Journal of Dairy Technology, 2011, 64, 3, 408-416Publisher:
- Wiley-Blackwell, Malden
Funding / projects:
- Ministry of Science and Development of Republic of Serbia
DOI: 10.1111/j.1471-0307.2011.00692.x
ISSN: 1364-727X
WoS: 000292650900013
Scopus: 2-s2.0-79960371716
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Institution/Community
Poljoprivredni fakultetTY - JOUR AU - Seratlić, Sanja V. AU - Miloradović, Zorana AU - Radulović, Zorica AU - Maćej, Ognjen PY - 2011 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2655 AB - 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 alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties. PB - Wiley-Blackwell, Malden T2 - International Journal of Dairy Technology T1 - 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 EP - 416 IS - 3 SP - 408 VL - 64 DO - 10.1111/j.1471-0307.2011.00692.x ER -
@article{ author = "Seratlić, Sanja V. and Miloradović, Zorana and Radulović, Zorica and Maćej, Ognjen", year = "2011", abstract = "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 alpha s(1)- and beta-caseins was more extensive in the core than under the rind of both cheese varieties.", publisher = "Wiley-Blackwell, Malden", journal = "International Journal of Dairy Technology", title = "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", pages = "416-408", number = "3", volume = "64", doi = "10.1111/j.1471-0307.2011.00692.x" }
Seratlić, S. V., Miloradović, Z., Radulović, Z.,& Maćej, O.. (2011). 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. in International Journal of Dairy Technology Wiley-Blackwell, Malden., 64(3), 408-416. https://doi.org/10.1111/j.1471-0307.2011.00692.x
Seratlić SV, Miloradović Z, Radulović Z, Maćej O. 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. in International Journal of Dairy Technology. 2011;64(3):408-416. doi:10.1111/j.1471-0307.2011.00692.x .
Seratlić, Sanja V., Miloradović, Zorana, Radulović, Zorica, Maćej, Ognjen, "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" in International Journal of Dairy Technology, 64, no. 3 (2011):408-416, https://doi.org/10.1111/j.1471-0307.2011.00692.x . .