Four different coagulants were tested in Squacquerone dairy production to study the proteolytic action. The goal of this work was to evaluate the effect of coagulant on anomalous softness, a typical defect of soft cheese. After 3 and 10 days of dairy production we determined the total and non protein nitrogen content. The same samples were electrophoretically analysed by SDS-Page and Urea-Page. The breakdown casein fractions were also evaluated by SDS-Page and Urea -Page.
Effetto del tipo di coagulante sulla formazione di frazioni caseiniche in formaggio Squacquerone
LOMOLINO, GIOVANNA;LANTE, ANNA;CRAPISI, ANTONELLA;
2001
Abstract
Four different coagulants were tested in Squacquerone dairy production to study the proteolytic action. The goal of this work was to evaluate the effect of coagulant on anomalous softness, a typical defect of soft cheese. After 3 and 10 days of dairy production we determined the total and non protein nitrogen content. The same samples were electrophoretically analysed by SDS-Page and Urea-Page. The breakdown casein fractions were also evaluated by SDS-Page and Urea -Page.File in questo prodotto:
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