Electrophoretic pattern of buffalo milk Cheddar cheese made with different coagulants

Upadhyay, K.G.; Vyas, S.H.; Pandya, A.J.; Patel, J.N.; Desai, H.K.

Gujarat Agricultural University Research Journal 9(2): 82-85


ISSN/ISBN: 0250-5193
Accession: 001193794

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Buffalo milk Cheddar cheese prepared with 6 different coagulants (calf rennet, Meito milk-clotting enzyme, Rennilase, and 50:50 mixtures of combinations of 2 of the 3), were examined fresh or after ripening for 180 days at 5-6 or 12-13 degrees C by electrophoresis using starch gel. Electropherograms are reproduced and results are discussed. More components were observed on electrophoresis of cheese after storage and at 12-13 degrees C compared with 5-6 degrees C. After ripening at 12-13 degrees C calf rennet degraded alpha -casein more rapidly than beta -casein; fungal rennets degraded beta -casein more rapidly than did calf rennet.