Original scientific paper

Electrophoretic examination of milk proteins degradation during the ripening of Novosadski cheese produced by usage rennilase

Marijana Carić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Dragoljub Gavarić
Spasenija Marić
Gizela Vič

Abstract

The described investigations treated Novosadski cheese produced in industrial conditions, according the usual procedure, with Mucor miehei enzyme-rennilase, and chymosin as a control. The examinations were carried out after 0, 10, 20, 30 and 40 days of ripening and included determinations: acidity, the content of DM, NaCl, fat, total N, the products of protein degradation by PAG electrophoresis and organoleptic quality. The results of the comparative investigations of cheeses where milk clotting enzyme was rennilase or chymosin, showed that there is not a significant difference in content and changes of the components during cheese ripening. Some differences in organoleptic quality were on the behalf of the cheese group where milk was coagulated by rennilase.

Keywords

milk; Novosadski cheese; ripening; rennilase; proteins degradation; electrophoretic examination

Hrčak ID:

111401

URI

https://hrcak.srce.hr/111401

Publication date:

2.5.1978.

Article data in other languages: croatian

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