Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (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.
First Page
449
Last Page
452
Recommended Citation
KÜÇÜKÖNER, Erdoğan and HAQUE, Zahur U. (1998) "Peptide Profile of Low-Fat Edam Cheese," Turkish Journal of Veterinary & Animal Sciences: Vol. 22: No. 5, Article 11. Available at: https://journals.tubitak.gov.tr/veterinary/vol22/iss5/11
