What is it about?
The objective of the study was to determine the effects of exopolysaccharide (EPS) producing or non-EPS producing starters on proteolysis, physical and microstructural characteristics of full-fat or low-fat Tulum cheeses during ripening
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Why is it important?
Urea-PAGE of water-insoluble and peptide profiles of water-soluble fractions of the cheeses showed that use of the starters resulted in different degradation patterns in all cheeses during ripening. Although β-casein exhibited similar degradation patterns in all cheeses, small differences are present in s1-casein degradation during ripening. Reducing fat in Tulum cheese changed the RP-HPLC peptide profile of the cheeses.
Perspectives
The low-fat Tulum cheeses can be manufactured using exopolysaccharide-producing starter culture to improve texture and functional properties.
Dr Aylin Celile Oluk
Eastern Mediterranean Agricultural Research Institute
Read the Original
This page is a summary of: Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening, International Journal of Food Science & Technology, September 2013, Wiley,
DOI: 10.1111/ijfs.12320.
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