Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach

Kavita Arora,Paul Kubusek,Test Test

doi:10.4172/2329-888x.1000183

Abstract

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, κ-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 β-CN and αs1-CN fragments. Therefore, the most relevant fragmentation was attributed to a more intense activity of plasmin and to a different dosage of rennet to make up for the reduced coagulation properties of alpine milk.

Highlights

Silter is an Italian hard or semi-hard cheese produced in summer in the Valcamonica area from milk of cows fed with valley or alpine pastures
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
The proteolysis occurred in Silter cheeses from valley or alpine pastures, was investigated by alkaline Urea-PAGE analysis, twodimensional gel electrophoretic with image analysis followed by singlespot analysis via mass spectrometry

Summary

Introduction

Silter is an Italian hard or semi-hard cheese produced in summer in the Valcamonica area from milk of cows fed with valley or alpine pastures. Silter is an Italian hard cheese manufactured with milk produced by cows fed at different altitude, valley or alpine pasture. 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

Conclusion