Peptide Profile of Low-Fat Edam Cheese

Erdoğan KÜÇÜKÖNER

Article Details

Peptide Profile of Low-Fat Edam Cheese

Authors:

Erdoğan KÜÇÜKÖNER

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.449-452

Document Type:

Article

Publication Date:

4/1998

Document Language:

Turkish

Document ID (Org No.):

2000772504

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128

Keywords:

Abstract:

 

Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (1.5% fat). The  cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content.  The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the  soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased  with age with a marked increase in hydrophobic peptide content.

 

Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (1.5% fat). The  cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content.  The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the  soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased  with age with a marked increase in hydrophobic peptide content.

Article Details

Peptide Profile of Low-Fat Edam Cheese

Authors:

Erdoğan KÜÇÜKÖNER

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.449-452

Document Type:

Article

Publication Date:

4/1998

Document Language:

Turkish

Document ID (Org No.):

2000772504

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128

low-fat cheese. Edam

peptide

reverse phase chromatography.

Issues

Article Details

Peptide Profile of Low-Fat Edam Cheese

Authors: Erdoğan KÜÇÜKÖNER

Publisher: TUBITAK

Journal: Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.449-452

Document Type: Article

Publication Date: 4/1998

Document Language: Turkish

Document ID (Org No.): 2000772504

Frequency: Bimonthly

eISSN: 1303-6181

pISSN: 1300-0128

low-fat cheese. Edam

peptide

reverse phase chromatography.

Issues

Authors:

Erdoğan KÜÇÜKÖNER

Publisher:

TUBITAK

Journal:

Turkish Journal of Veterinary and Animal Sciences 1998 Vol.22 Issue 5, pp.449-452

Document Type:

Article

Publication Date:

4/1998

Document Language:

Turkish

Document ID (Org No.):

2000772504

Frequency:

Bimonthly

eISSN:

1303-6181

pISSN:

1300-0128