<abstract xmlns="http://www.w3.org/1999/xhtml">

Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C: 2000). The degree of proteolysis was determined by SDS PAGE (Laemmli, 1970). The cheese was examined for their water-soluble nitrogen (WSN) content using Kuchroo and Fox’s method from 1982, as well as their 5% phosphotungstic acid soluble nitrogen (PTAN) content using Stadhouser’s method from 1960. The results were expressed as percentages of WSN and PTAN of the total nitrogen matter (WSN/TN and PTAN/TN), as well as PTAN as a percentage of WSN (PTAN/WSN). All analyses were done on 10th, 20th and 30th day of cheese ripening. Four samples of cheese were analyzed for each ripening period. The content of proteins increased during the ripening period. The parameters that determine the process of proteolysis increased during the first 30 days of ripening. The WSN/TN ranged from 13.33 to 44.32%. Also, PTAN/WSN varied from 3.79 to 21.57%. The initial results show that uneven ripening conditions have a direct impact on how proteolytic changes develop throughout ripening. Due to the absence of established cheese-making procedures, Kučki cheese has a considerable degree of heterogeneity in their protein content and proteolysis parameters. However, it is not possible to strictly define the optimal values of the degree of ripening for Kučki cheese. In order to reach certain conclusions, it is necessary to carry out further studies focusing on analyzing a larger number of samples.
</abstract>

Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of them is Kučki cheese, with distinct flavor and higher level of proteolysis. The aim of this research was to analyze the proteolysis process during ripening of Kučki cheese. The cheese is produced using traditional technology. FTIR Spectrophotometry was used to calculate the amount of total protein in cheese (IDF141C: 2000). The degree of proteolysis was determined by SDS PAGE (Laemmli, 1970). The cheese was examined for their water-soluble nitrogen (WSN) content using Kuchroo and Fox’s method from 1982, as well as their 5% phosphotungstic acid soluble nitrogen (PTAN) content using Stadhouser’s method from 1960. The results were expressed as percentages of WSN and PTAN of the total nitrogen matter (WSN/TN and PTAN/TN), as well as PTAN as a percentage of WSN (PTAN/WSN). All analyses were done on 10th, 20th and 30th day of cheese ripening. Four samples of cheese were analyzed for each ripening period. The content of proteins increased during the ripening period. The parameters that determine the process of proteolysis increased during the first 30 days of ripening. The WSN/TN ranged from 13.33 to 44.32%. Also, PTAN/WSN varied from 3.79 to 21.57%. The initial results show that uneven ripening conditions have a direct impact on how proteolytic changes develop throughout ripening. Due to the absence of established cheese-making procedures, Kučki cheese has a considerable degree of heterogeneity in their protein content and proteolysis parameters. However, it is not possible to strictly define the optimal values of the degree of ripening for Kučki cheese. In order to reach certain conclusions, it is necessary to carry out further studies focusing on analyzing a larger number of samples.

Proteolytic Changes During Ripening Of Kučki Cheese

Contemporary Agriculture

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Proteolytic Changes During Ripening Of Kučki Cheese"}

Production of various traditional dairy products, particularly cheese, has a long history in Montenegro. White-brined cheeses are the most well-known. One of...

Proteolytic Changes During Ripening Of Kučki Cheese

Pubblicato online: 22 dic 2023

Pagine: 230 - 234

Ricevuto: 11 ott 2023

Accettato: 29 nov 2023

DOI: https://doi.org/10.2478/contagri-2023-0031

Parole chiave
cheese, proteins, proteolysis, electrophoresis

© 2023 Olga Jokanović et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Proteolytic Changes During Ripening Of Kučki Cheese

Pubblicato online: 22 dic 2023

Pagine: 230 - 234

Ricevuto: 11 ott 2023

Accettato: 29 nov 2023

DOI: https://doi.org/10.2478/contagri-2023-0031

Parole chiavecheese, proteins, proteolysis, electrophoresis

© 2023 Olga Jokanović et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
cheese, proteins, proteolysis, electrophoresis