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KMID : 0380619760080020107
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Korean Journal of Food Science and Technology
1976 Volume.8 No. 2 p.107 ~ p.112
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Studies on Cheese Ripening
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Abstract
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This experiment has been carried out to study the changes of caseins is Gouda-type cheese during ripening by the use of DEAF-cellulose column and polyacrylamide gel electrophoresis.
The results obtained were as follow:
1. The amount of water soluble nitrogenous compounds in the cheese ripened for 2 and 4 months was 19.03% and 30.61% for total nitrogen in the cheese, respectively. On the other hand, the amount of 5% NaCl soluble nitrogenous compounds in the cheese increased to 41.13% for 2 months ripening, but it decreased to 22.61% at 4th month.
2. By DEAF-cellulose column, various nitrogenous compounds of Gouda-type cheese were fractionated into 5 major and several minor peaks. The proportion of some fraction areas to the whole increased with the ripening period and the others decreased.
3. Electrophoretic patterns of various nitrogenous compounds in a 4-month-old cheese showed 5 and 8 bands, repectively.
4. Sixteen amino acids were identified in soluble and precipitable compounds at 12% TCA in a 4-month-old cheese.
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