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Cheese Processing

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

Cheese production is the result of complex biochemical events that start by indigenous and microbial enzymes existing in raw milk. The addition of exogenous enzyme (rennet) converts milk into cheese. Among the occurrence of biochemical events, proteolysis is the most important. A proteomic approach has been proved to be the most powerful analytic strategy to monitor proteolysis and characterize cheeses. Indeed, when employing electrophoretic and chromatographic techniques coupled with mass spectrometry, it has been possible to establish the qualitative/quantitative composition and fragmentation of the four casein fractions. The use of two-dimensional gel electrophoresis allow the study of the heterogeneity of caseins due to genetic polymorphism, post-transcriptional, and post-translational modifications, as well as their effect on cheese processing. Furthermore, the differences revealed in two-dimensional gel electrophoresis maps and liquid chromatography profiles are identified by mass spectrometry contributing to understanding proteolysis during the ripening process and to establishing cheese authenticity.

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Notes

  1. 1.

    Lactodynamographic parameters: (r)—renneting time in minutes; (K20)—rate of curd formation measured by time taken from lactodynamographic output to reach the amplitude of 20 mm; (a30)—curd firmness measured 30 min after rennet addition. In addition to previous lactodynamographic parameters it is increasingly useful to employ a 1/2r which provides information about curd firmness at one half of renneting time.

  2. 2.

    Natural starters are a very complex association of micro-organisms used for producing traditional cheese in artisanal dairies. These micro-organisms strongly contribute to the peculiar organoleptic features of these products, whereas selected starters give raise to “nonspecific” cheeses.

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Authors and Affiliations

  1. Department of SAFE, University of Foggia, via Napoli, 25, Foggia, Italy

    Aldo Di Luccia, Carmela Lamacchia & Sara Lamparelli

  2. ConSDABI, Piano Cappelle, Benevento, Italy

    Aldo Di Luccia, Caterina Incoronato, Filomena Inglese, Mariaconsiglia Occidente & Donato Matassino

  3. Department of DIBCA, University of Bari, via Amendola, Bari, Italy

    Michele Faccia

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  1. Aldo Di Luccia
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  2. Michele Faccia
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  3. Caterina Incoronato
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  4. Filomena Inglese
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  5. Carmela Lamacchia
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  7. Mariaconsiglia Occidente
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  8. Donato Matassino
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Correspondence to Donato Matassino .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Di Luccia, A. et al. (2013). Cheese Processing. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_14

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