Naslov
Influence of starter culture on peptide profiles of Krk cheese

Autori
Pavlinić, Iva ; Mikulec, Nataša ; Kalit, Samir ; Jakaša, Ivone ; Havranek, Jasmina ; Tudor, Milna ; Antunac, Neven

Izvornik
Milchwissenschaft (0026-3788) 65 (2010), 3; 262-266

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
starter culture ; peptide profiles ; Krk cheese

Sažetak
The Krk cheese is a hard, full-fat cheese which is traditionally produced from raw sheep milk without the addition of starter cultures. Nowadays, however, most of the Krk cheese producers make use of commercial starter cultures. The aim of this paper is to establish the influence of commercial starter cultures on proteolytic properties of the Krk cheese by measuring the total cheese peptide content. Samples of the Krk cheese were taken at intervals of 0, 30, 60, 90 and 120 days of ripening, and RP-HPLC analyses of peptide profile were done at two wavelengths: 220 nm and 280 nm. Significant differences in the total cheese peptide content were found between the ripening stage on day 0 and every subsequent ripening stage (p<0.01) in both groups of cheeses at both detection wavelengths (220 nm and 280 nm). The detected content of the amino acids/peptides at 280 nm showed that peptidolytic activity of starter culture bacteria was significantly (p<0.05) more intense in the first stage of ripening (up to 60 days) in comparison with natural non-starter lactic acid bacteria, the activity of which was significantly (p<0.05) more intense in the Krk cheeses which ripened between day 90 and day 120. Using starter cultures, the ripening process was accelerated in the first 60 days, and after this time the use of the commercial starter culture produced no significant effect.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija)

POVEZANOST RADA