Characterization of fresh cheeses by capillary electrophoresis

Abstract

Capillary electrophoresis was evaluated as a technique to determine the different technologies and origin of milk in fresh cheeses. Capillary electrophoresis analysis of the casein fraction of commercial samples of Quarg, Burgos and Mozzarella cheese samples showed different electrophoretic patterns depending on the elaboration process. The presence of intact κ-casein (CN) in the electropherograms revealed an acid coagulation while para-κ-CN and the absence of κ-CN was characteristic of rennet coagulated cheeses. Presence of the whey proteins α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) indicated the use of ultrafiltration in the manufacture. Distorted whey and casein peaks were the result of a high heat treatment applied to cheese milk. In the case of Mozzarella fresh cheeses, cow's milk could be distinguished from buffalo milk cheese by the migration times of caseins. The quantification of β-Lg and para-κ-CN in the electropherograms allowed to determine the different technologies and origin of milk in fresh cheeses.