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Hayaloglu, AA,Deegan, KC,McSweeney, PLH;
2010
January
Dairy Science & Technology
Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese
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Malatya cheese proteolysis scalding raw milk pasteurization BRINED TURKISH CHEESE CHEDDAR CHEESE VOLATILE COMPOUNDS HEAT-TREATMENT BOVINE-MILK FETA CHEESE CULTURES STARTERS FLAVOR
90
99
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The effect of pasteurization of cheese milk and cooking temperature of the curd on proteolysis of Malatya cheese was examined during ripening. The cheeses that were characterized by the scalding of curd in hot whey were manufactured from raw or pasteurized milk and the curds were scalded in hot whey at 60, 70, 80 or 90 degrees C. Differences in the levels of pH 4.6-soluble nitrogen between cheeses were significant (P < 0.05) after 30 days of ripening. Urea-polyacrylamide gel electrophoresis of the pH 4.6-insoluble fractions showed that both alpha(s1)- and beta-caseins were not extensively degraded, especially after 30 days of ripening, but beta-casein was less degraded than alpha(s1)-casein. Analysis of peptide profiles of the pH 4.6-soluble fractions by RP-HPLC showed significant differences in the concentrations of some peptides between the cheeses. Principal component analysis distinguished the cheeses made from raw or pasteurized milk based on their peptide profiles. The results suggest that the pasteurization of cheese milk had a greater effect on peptide profiles of cheese than scalding temperature of the curd.
DOI 10.1051/dst/2009052
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