Quantification of ovine and bovine caseins in Slovakian bryndza ewes cheese by isoelectric focusing
2010
Suhaj, M., Food Research Institute, Bratislava (Slovak Republic) | Stankovská, M., Food Research Institute, Bratislava (Slovak Republic) | Kolek, E., Food Research Institute, Bratislava (Slovak Republic)
Isoelectric focusing on ReadyStrips with immobilized pH gradient was modified for the purpose of quantification of ovine and bovine protein proportion in the Slovakian bryndza ewes cheese. This preliminary study provided reliable results when the ovine and bovine gamma2- and gamma3- casein ratios were applied for calibration purposes and worked well for higher percentages of ewes and cows lump cheeses, respectively. No need was found for extra calibration for summer and winter types of bryndza. The results of ewes lump cheese determination in commercial bryndza cheeses showed that most cheesemakers produced bryndza of both summer and winter type with about 50% contents of ewes lump cheese, which is different from the traditional recipe of Slovakian summer bryndza cheese that was wholly made just from ewes lump cheese.
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