Monitoring Proteolysis During Ripening of Full‐fat and Low‐fat Cheddar Cheeses by Reverse‐Phase HPLC
- 1 March 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (2) , 295-298
- https://doi.org/10.1111/j.1365-2621.1996.tb14179.x
Abstract
Proteolysis during ripening of full‐fat and low‐fat Cheddar cheese was investigated by applying reverse‐phase HPLC to the pH 4.6 water‐soluble N fraction of cheese. The separated N compounds were divided into four MW ranges. The number of separated peaks and the amount of N compounds separated in each of the MW ranges increased with ripening time. Significant within‐cheese, within‐variety, and between‐varieties differences in the amounts and proportions of N compounds with different MW were observed as related to ripening time. Reverse‐phase HPLC of the pH 4.6 water‐soluble N fraction of cheese can provide detailed quantitative information on proteolytic activities during ripening.Keywords
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