Work

Plasminogen activation and somatic cell count (SCC) in cheese milk: influence on Podravec cheese ripening

Year: 2002

Type: article

Abstract: The role of plasmin in proteolysis during cheese ripening and the relationship between plasminogen activation and (somatic cell count (SCC) in milk were investigated. Casein hydrolysis showed that plasmin influenced the ripening of Podravec cheese, and that milk treated with urokinase increased the percentage of water soluble nitrogen of total nitrogen (WSN/TN) (p=0.07). Percentage of gamma-casein (gamma-Cn) was significantly increased in Podravec cheese produced from high SCC milk (>500000 SCC ml) when it was treated with urokinase (p<0.05) due to higher plasminogen concentration in comparison to low SCC milk.

Source: Milk science international/Milchwissenschaft

Authors: Samir Kalit, Jasmina Lukač-Havranek, Miroslav Kapš

Language: English

Topic: Milk Quality and Mastitis in Dairy Cows

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $327

OpenAlex ID: W2489012720

FWCI: 1.172

Cites:

Cited by: 8

Related to: 10