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Capillary electrophoresis characterization of the casein fraction of cheeses made from cows', ewes' and goats' milks

AuthorsMolina, Elena ; Frutos, Mercedes de ; Ramos, Mercedes
KeywordsMilk and cheese samples
Isolation of casein
Plasmin treatment of casein
Issue Date2000
PublisherCambridge University Press
CitationJournal of Dairy Research 67 : 209-216 (2000)
AbstractCasein fractions and their breakdown products in Iberico-type cheeses made from the milk of cows, ewes or goats were analysed by capillary electrophoresis in order to characterize them. The actions of plasmin and chymosin on caseins were evaluated by comparing the electropherograms of caseins from milk and from cheese, both with and without treatment with plasmin. Characteristic capillary electro- phoresis patterns were obtained for cheeses made from the milk of each of the three species, and the main components were identi®ed. Caprine para-j-casein and bovine b-caseins, eluting at the ®rst and at the last part of the electropherogram respectively, were found to be indicative of the presence of the milks of these species.
Publisher version (URL)http://dx.doi.org/10.1017/S0022029900004167
Appears in Collections:(IQOG) Artículos
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