title: Effects of genetic type, stage of lactation, and ripening time on Caciocavallo cheese proteolysis.
abstract: The objective of this experiment was to evaluate the effects of genetic type, stage of lactation, and ripening time on proteolysis in Caciocavallo cheese. One hundred twenty Caciocavallo cheeses made from the milk of 2 breeds, Italian Brown and Italian Holstein and characterized by different stages of lactation were obtained and ripened for 1, 30, 60, 90, and 150d. Cheese proteolysis was investigated by ripening index (ratio of water-soluble N at pH 4.6 to total protein, %) and by the study of degradation of the protein fractions (αS1-, β-, and para-κ-casein), which was determined by densitometric analysis of isoelectric focusing results. The statistical analysis showed a significant effect of the studied factors. Ripening index was higher in Italian Brown Caciocavallo cheese and in cheeses made with early lactation milk, whereas casein solubilization was greater in the first 2mo of ripening. Isoelectric focusing analysis of cheese samples during ripening showed extensive hydrolysis of caseins. In particular, the protein fraction that underwent major degradation by proteolytic enzymes was αS1-casein, followed by β-casein, whereas para-κ-casein was less degraded. Italian Brown cheese showed a lower residual quantity of β- and para-κ-casein, whereas Italian Holstein cheese showed a lower residual quantity of αS1-casein. In addition, significant interactions of both first and second order were found on both ripening index and degradation of protein fractions. This study demonstrated that the analyzed factors influenced proteolysis of Caciocavallo cheese, which forms the basis of new knowledge that could lead to the production of a pasta filata cheese with specific characteristics.
authors: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy. Electronic address: anna.perna@unibas.it.
authors: A
authors: A
authors: Perna
authors: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy.
authors: A
authors: A
authors: Simonetti
authors: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy.
authors: I
authors: I
authors: Intaglietta
authors: School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 10-85100 Potenza, Italy.
authors: E
authors: E
authors: Gambacorta
mesh_terms: D000818:Animals; D002364:Caseins / Q000378:metabolism*; D002417:Cattle / Q000235:genetics / Q000502:physiology*; D002611:Cheese / Q000032:analysis*; D005260:Female; D005511:Food Handling; D007774:Lactation; D059748:Proteolysis; D013995:Time
chemical_list: D002364:Caseins
keywords: genetic type; proteolysis; ripening; stage of lactation