Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli
Year: 1999
Type: article
Abstract: study was conducted to fractionate, tentatively identify and semi-quantitate the major proteins in the 3 SCW residual lipid fractions by sodiumdodecylsulfate polyacrylamide gel electrophoresis and densitometry. SCW, LDLF, MDLF, and HDLF contained 7, 3, 5, and 8 protein components, respectively. a-lactalbumin and 13-lactoglobulin accounted for 44.6 to 80.8% of the total proteins in the sew residual lipid fractions. Bovine serum albumin accounted for 4.4 to 8.5% of the total proteins in the 3 residual lipid fractions. HDLF contained the highest percentages of all protein components with molecular weights of 2:::31 kilo Daltons, except xanthine oxidase.
Authors: S. A. Madkor, M. El‐Soda, P. S. Tong
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Funder: Dairy Management
OpenAlex ID: W22334112