Cheese Processing

  • Aldo Di Luccia
  • Michele Faccia
  • Caterina Incoronato
  • Filomena Inglese
  • Carmela Lamacchia
  • Sara Lamparelli
  • Mariaconsiglia Occidente
  • Donato Matassino
Chapter
Part of the Food Microbiology and Food Safety book series (FMFS, volume 2)

Abstract

Cheese production is the result of complex biochemical events that start by indigenous and microbial enzymes existing in raw milk. The addition of exogenous enzyme (rennet) converts milk into cheese. Among the occurrence of biochemical events, proteolysis is the most important. A proteomic approach has been proved to be the most powerful analytic strategy to monitor proteolysis and characterize cheeses. Indeed, when employing electrophoretic and chromatographic techniques coupled with mass spectrometry, it has been possible to establish the qualitative/quantitative composition and fragmentation of the four casein fractions. The use of two-dimensional gel electrophoresis allow the study of the heterogeneity of caseins due to genetic polymorphism, post-transcriptional, and post-translational modifications, as well as their effect on cheese processing. Furthermore, the differences revealed in two-dimensional gel electrophoresis maps and liquid chromatography profiles are identified by mass spectrometry contributing to understanding proteolysis during the ripening process and to establishing cheese authenticity.

Keywords

Hydrolysis Carbohydrate Cysteine Aldehyde Carboxyl 

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Aldo Di Luccia
    • 1
    • 2
  • Michele Faccia
    • 3
  • Caterina Incoronato
    • 2
  • Filomena Inglese
    • 2
  • Carmela Lamacchia
    • 1
  • Sara Lamparelli
    • 1
  • Mariaconsiglia Occidente
    • 2
  • Donato Matassino
    • 2
  1. 1.Department of SAFEUniversity of FoggiaFoggiaItaly
  2. 2.ConSDABIBeneventoItaly
  3. 3.Department of DIBCAUniversity of BariBariItaly

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