Plasminogen activation and somatic cell count (SCC) in cheese milk: influence on Podravec cheese ripening (CROSBI ID 97147)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kalit, Samir ; Lukač-Havranek, Jasmina ; Kapš, Miroslav
engleski
Plasminogen activation and somatic cell count (SCC) in cheese milk: influence on Podravec cheese ripening
The role of plasmin in proteolysis during cheese ripening and the relationship between plasminogen activation and (somatic cell count (SCC) in milk were investigated. Casein hydrolysis showed that plasmin influenced the ripening of Podravec cheese, and that milk treated with urokinase increased the percentage of water soluble nitrogen of total nitrogen (WSN/TN) (p=0.07). Percentage of gamma-casein (gamma-Cn) was significantly increased in Podravec cheese produced from high SCC milk (>500000 SCC ml) when it was treated with urokinase (p<0.05) due to higher plasminogen concentration in comparison to low SCC milk.
Cheese milk; somatic cell count; Plasminogen activation; Proteolysis; Proteinase; Electrophoresis; Urokinase
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano