Hostname: page-component-77c89778f8-vsgnj Total loading time: 0 Render date: 2024-07-24T00:25:49.201Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparative study of the paracasein fraction of two ewe's milk cheese varieties

Published online by Cambridge University Press:  19 June 2015

Maria Panteli ,
Evangelia Zoidou  and
Golfo Moatsou
Maria Panteli
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Evangelia Zoidou
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
Golfo Moatsou*
Affiliation:
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
*
*For correspondence; e-mail: mg@aua.gr
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of the present work was to assess the characteristics of the paracasein of two ewe's milk cheese varieties using various concentrations of urea and EDTA to solubilise caseins and calcium. The solubilised paracasein elements were evaluated by means of RP-HPLC and AAS. For this purpose cheeses with different physical and biochemical characteristics, i.e. Feta (53·1% moisture and pH 4·32) and Graviera Kritis (33·2% moisture and pH 5·54) were analysed. Soluble calcium of Feta was 71% of total calcium much higher than the 25% in Graviera. Treatment with 4 m urea fully solubilised Feta paracasein, whereas 6 m urea was needed to solubilise caseins from Graviera. Caseins were released from both cheeses by 100 mm EDTA. Solubilisation of paracasein induced by urea or EDTA was not significantly affected (P < 0·05) by the type of cheese. Similarly to urea, EDTA induced significantly (P < 0·05) lower solubilisation of αs1-casein in Graviera than in Feta, based on αs1-cn/β-cn ratio. A great part of calcium in both cheeses was solubilised by 50 mm EDTA while the release of casein was poor, confirming the important role of types of interactions other than protein-calcium bonds in the paracasein network. Hydrophobic interactions, hydrogen bonds and electrostatic attractions, contributed substantially to the paracasein stability of both cheese types. The interactions of αs1-casein with calcium played a more significant role in Graviera cheese than in Feta. Finally, the present study demonstrated that the profile of bonds and interactions within the cheese paracasein network was dynamicly configured by the conditions of cheese manufacture.

Keywords

Paracasein networkcheese calciumureaEDTAFetaGraviera Kritis
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 4 , November 2015 , pp. 491 - 498
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alessi, A, Fontana, A, Risso, P, Gatti, C & Pires, M 2007 Identification of interactions involved in rennet gel structures using dissociating chemical agents. Colloid and Polymer Science 285 1281–1286CrossRefGoogle Scholar
Brulé, G, Maubois, JL & Fauquant, J 1974 Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane. Le Lait 54 600–615CrossRefGoogle Scholar
Gagnaire, V, Trotel, E, Le Graët, Y & Léonil, J 2002 Role of electrostatic interactions in the curd of Emmental cheese. International Dairy Journal 12 601–608CrossRefGoogle Scholar
Hinrichs, J & Keim, S 2007 Process-induced stabilizing bonds in fermented milk products. Milchwissenschaft 62 422–425Google Scholar
Holt, C, Davies, DT & Law, AJR 1986 Effects of colloidal calcium phosphate and free calcium ion concentration in the milk serum on the dissociation of bovine casein micelles. Journal of Dairy Research 53 557–572CrossRefGoogle Scholar
Horne, DS 1998 Casein interactions: casting light on the black boxes, the structure on dairy products. International Dairy Journal 8 171–177CrossRefGoogle Scholar
International Standard ISO 8070 / IDF 119 2007 Milk and Milk Products – Determination of Calcium, Sodium, Potassium and Magnesium Content-Atomic Absorption Spectrometric Method. Brussels: International Dairy FederationGoogle Scholar
Johnson, ME & Lucey, JA 2006 Calcium: a key factor in controlling cheese functionality. Australian Journal of Dairy Technology 61 147–153Google Scholar
Kandarakis, I, Moschopoulou, E, Moatsou, G & Anifantakis, Ε 1998 Effect of starters on gross and microbiological composition and organoleptic characteristics of Graviera Kritis cheese. Le Lait 78 557–568CrossRefGoogle Scholar
Keim, S, Kulozik, U & Hinrichs, J 2006 Texture and stabilizing bonds in pressure-induced, heat-induced and rennet induced milk protein gels. Milchwissenschaft 61 363–366Google Scholar
Kim, S-Y, Lim, S & Gunasekaran, S 2011 Protein interactions in reduced-fat and full-fat Cheddar cheeses during melting. LWT-Food Science and Technology 44 582–587CrossRefGoogle Scholar
Kindstedt, PS, Kiely, LJ & Gilmore, JA 1992 Variation in composition and functional properties within brine salted Mozzarella cheese. Journal of Dairy Science 75 2913–2921CrossRefGoogle Scholar
Lawrence, RC, Heap, HA & Gilles, J 1984 A controlled approach to cheese technology. Journal of Dairy Science 67 1632–1645CrossRefGoogle Scholar
Lee, MR, Johnson, ME & Lucey, JA 2005 Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese. Journal of Dairy Science 88 3798–3809CrossRefGoogle ScholarPubMed
Lee, MR, Johnson, ME, Govindasamy-Lucey, S, Jaeggi, JJ & Lucey, JA 2010 Insoluble calcium content and rheological properties of Colby cheese during ripening. Journal of Dairy Science 93 1844–1853CrossRefGoogle ScholarPubMed
Lefebvre-Cases, E, Gastaldi, E, Vidal, V, Marchesseau, S, Lagaude, A, Cuq, JL & De La Fuente, BT 1998 Identification of interactions among casein gels using dissociating chemical agents. Journal of Dairy Science 81 932–938CrossRefGoogle Scholar
Lucey, JA 2008 Some perspectives on the use of cheese as a food ingredient. Dairy Science and Technology 88 573–594CrossRefGoogle Scholar
Marchesseau, S & Cuq, JL 1995 Water-holding capacity and characterization of protein interactions in processed cheese. Journal of Dairy Research 62 479–489CrossRefGoogle Scholar
Marchesseau, S, Mani, JC, Martineau, P, Roquet, F, Cuq, JL & Pugniere, M 2002 Casein interactions studied by the surface plasmon resonance technique. Journal of Dairy Science 85 2711–2721CrossRefGoogle ScholarPubMed
Moatsou, G & Govaris, A 2011 White brined cheeses: a diachronic exploitation of small ruminants milk in Greece. Small Ruminant Research 101 113–121CrossRefGoogle Scholar
Moatsou, G, Moschopoulou, E & Anifantakis, E 2004a Effect of different manufacturing parameters on the characteristics of Graviera Kritis cheese. International Journal of Dairy Technology 57 215–220CrossRefGoogle Scholar
Moatsou, G, Samolada, M, Katsabeki, A & Anifantakis, E 2004b Casein fraction of ovine milk from indigenous Greek breeds. Le Lait 84 285–296CrossRefGoogle Scholar
Nega, A & Moatsou, G 2012 Proteolysis and related enzymatic activities in ten Greek cheese varieties. Dairy Science and Technology 92 57–73CrossRefGoogle Scholar
Nega, A, Kehagias, C & Moatsou, G 2011 Traditional cheeses: Effect of cheesemaking technology on the physicochemical composition and mineral contents. IDF International Symposium on Sheep, Goat and other non-Cow milk, Athens, Greece, May 16–18, 2011. Special Issue of IDF 1201, pp 129–131. Brussels: International Dairy FederationGoogle Scholar
Nozaki, Y & Tanford, C 1963 The solubility of amino acids and related compounds in aqueous urea solutions. Journal of Biological Chemistry 238 4074–4081CrossRefGoogle ScholarPubMed
O'Mahony, JA, McSweeney, PLH & Lucey, JA 2006 A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of cheddar cheese. Journal of Dairy Science 89 892–904CrossRefGoogle Scholar
Udabage, P, McKinnon, IR & Augustin, MA 2000 Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents. Journal of Dairy Research 67 361–370CrossRefGoogle ScholarPubMed
Upreti, P & Metzger, LE 2007 Influence of calcium and phosphorus, lactose and salt-to moisture ratio on Cheddar cheese quality: pH changes during ripening. Journal of Dairy Science 90 1–12CrossRefGoogle ScholarPubMed
Zamora, A, Trujillo, AJ, Armaforte, E, Waldron, DS & Kelly, AL 2012 Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds. Journal of Dairy Science 95 4796–4803CrossRefGoogle ScholarPubMed
Zoidou, E, Plakas, N, Giannopoulou, D, Kotoula, M & Moatsou, G 2015 Effect of supplementation of brine with calcium on the evolution of Feta ripening. International Journal of Dairy Technology in press doi: 10.1111/1471-0307.12199CrossRefGoogle Scholar