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The purpose of the study was to investigate the relation between mid infrared spectra of cream recorded at various temperatures and the physical state of triacylglycerols in this temperature range. The spectra revealed differences as a function of temperature in the three regions considered: 1210 to 1130 cm -1 , 1770 to 1710 cm -1 and 3000 to 2800 cm -1 . The...
The lactic flora of two ewe's-milk cheeses regulated by Appellations of Origin, Roncal and Idiazabal cheeses, manufactured in the autonomous region of Navarre (Spain), was identified and compared. 263, 494, and 464 isolates of lactococci, lactobacilli, and leuconostocs, respectively, were isolated throughout ripening from both cheeses and presumably identified using morphological, phenotypical and...
The 12% TCA-soluble oligopeptide fraction of sweet whey from Provolone and Grana Padano cheese, and of acid whey from Quarg cheese was fractionated by HPLC and the peptide components identified using a combination of mass spectrometry and Edman degradation. In the sweet whey, in addition to the two differently phosphorylated forms of caseinomacropeptide (CMP), the peptides β-CN(1-29), β-CN(1-28),...
The 0.2 mol/L trisodium citrate soluble N fraction of 14- and 38-month-old Grana Padano (GP) cheese diafiltered through 3- and 10-kDa cut-off membranes gave two fractions containing peptides with a molecular mass lower than 3 kDa, and higher than 10 kDa. 91 and 38 oligopeptides lower than 3 kDa were identified by using a combination of fast-atom bombardment/mass spectrometry and Edman degradation...
The fluorescence spectra of raw (NHO), heated (NHP), homogenised (HOM) and homogenised + heated (HOP) milks were recorded using a variable angle front-surface accessory. The emission fluorescence spectra of tryptophans in proteins, vitamin A and anilino-naphthalene sulfonic acid and the excitation fluorescence spectra of vitamin A and anilino-naphthalene sulfonic acid were collected. The spectra...
Proteolysis and volatile components of semi-hard cheeses manufactured from a mixture of cow's, ewe's and goat's milk, with reduced fat content and concentrated by ultrafiltration, were followed during ripening. A starter culture (IFPL), consisting of several strains of Lactococcus, Lactobacillus and Leuconostoc, selected previously for its high proteolytic activity, and the same starter with the...
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