Advances in dairy Research
Open Access
ISSN: 2329-888X
+44 1300 500008
ISSN: 2329-888X
+44 1300 500008
Giusy Rusco
Albany State University
Food Chemistry,
Italy
Research Article
Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach
Author(s): Giusy Rusco*, Anna Natale, Carmen Palermo, Stefania Chessa, Donatella Nardiello, Anna Maria Caroli, Diego Centonze, Aldo Di Luccia and Barbara la GattaGiusy Rusco*, Anna Natale, Carmen Palermo, Stefania Chessa, Donatella Nardiello, Anna Maria Caroli, Diego Centonze, Aldo Di Luccia and Barbara la Gatta
Silter is an Italian hard cheese manufactured with milk produced by cows fed at different altitude, valley or alpine pasture. The chemical, rheological and sensory properties of cheeses can be affected by the modification in milk composition due to the breed which at different altitude causes the modification of protein content, ?-CN glycosylation, plasmin activity, and coagulation properties. The influence of milk plasmin activity on dairy production was investigated in seven Silter cheeses, four produced in the valley and three from alpine mountain through alkaline urea-polyacrylamide gel electrophoresis; two-dimensional gel electrophoresis coupled to mass spectrometry and image analysis. Results demonstrated that Silter cheese obtained from cows reared in alpine pasture is characterized by a more evident proteolysis, determining high levels of ?-CN and ?s1-CN fragments. Therefore, the.. View More»
DOI:
10.4172/2329-888X.1000183