Development of proteolysis in ultrafiltered Turkish white-brined cheese (Urfa type) - Effect of brine concentration

Özer B., Atasoy A., Yetismeyen A., Deveci O.

Milchwissenschaft, vol.59, no.3-4, pp.146-149, 2004 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 59 Issue: 3-4
  • Publication Date: 2004
  • Journal Name: Milchwissenschaft
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.146-149
  • Ankara University Affiliated: Yes

Abstract

The development of proteolysis in ultrafiltered white-brined Turkish cheese (Urfa type) kept in different brine concentrations was investigated. Variations in the concentrations of total nitrogen (TN), water soluble nitrogen (WSN), nonprotein nitrogen (NPN), proteose-pepton nitrogen (PPN), tyrosine and ripening indices (RI) values of the samples were monitored throughout 90 days storage. Results showed that increasing brine concentration from 10.0 to 17.5 % (w/v) slowed down the development of proteolysis to a great extent. The fastest proteolysis was noted in the sample stored in 10.0% (w/v) brine, followed by 12.5, 15.0 and 17.5% (w/v), respectively. Urea gel electrophoretogram of the cheeses revealed that while degradation of β-casein (CN) was prevented in all samples (with the exception of slight breakdown in 10.0%), the αs-CN degradation during ripening was very limited in the samples stored in 15.0 and 17.5% brine concentrations, but remarkable in the lower brine concentrations.