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KMID : 0380619900220030337
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.337 ~ p.342
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Changes in Caseins during the Ripening of Camembert Cheese
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Abstract
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The changes in cheese casein components and the resultant palatability of the cheese were studied. Camember cheese was made with P. caseicolrrm and mixed lactic cultures and ripened for 45 days. The pH value increased rapidly during ripening. Water soluble, pH 4.6-soluble and non protein nitrogenous compounds were all increased during ripening. The electrophoretic patterns of pH 4.6-insoluble casein showed that the caseins were seperated into 4 bands after 10 days, 12 bands after 45 days of ripening, α_(sl)-casein was completely degraded after 17 days of ripening and a large percentage of β-casein was broken down after 45 days of ripening. On gel filtration, pH 4.6-soluble casein fragments ripened for 10 days, 24 days and 31 days were fractionated into 3, 4 and 5 fractions respectively. The sensory evaluation of Camembert cheese showed that cheese ripened for 31 days had the best palatability.
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