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
Само за регистроване кориснике
2011
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Cheese ripening / Chemical composition / Proteolysis / Cow's milkИзвор:
International Journal of Dairy Technology, 2011, 64, 3, 408-416Издавач:
- Wiley-Blackwell, Malden
Финансирање / пројекти:
- 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
Институција/група
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 . .