Peptide Profile of Low-Fat Edam Cheese

Authors : Erdoğan KÜÇÜKÖNER

Pages : 449-452

View : 8 | Download : 4

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk insert ignore into journalissuearticles values(1.5% fat);. The cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content.
Keywords : low fat cheese Edam, peptide, reverse phase chromatography