Proteolysis in Golot cheese

Yazici, F. and Dervisoglu, M. (2002) Proteolysis in Golot cheese. Acta Alimentaria, 31 (3). pp. 307-313. ISSN 0139-3006

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Abstract

In this research, the degree of proteolysis and correlations among the casein fractions, pH, soluble nitrogen, and ripening index in Golot cheese were investigated. The range and mean values of as-, b-, and g-caseins, pH, and ripening index were found to be 56.3–66.4, 61.9%; 12.2–26.0, 21.9%; 6.5–30.6, 16.2%; 4.8–6.5, 5.6, and 7.9–70.0, 27.9%, respectively. There was a highly significant correlation between casein fractions (as-, b-, and g-caseins) and chemical properties (pH, soluble nitrogen, and ripening index). A very broad range of b-casein, g-casein, pH, and ripening index values indicated the lack of standardization of manufacturing steps and the ripening conditions of Golot cheese.

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