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Journal of Dairy Science Vol. 74 No. 11 3686-3694
© 1991 by American Dairy Science Association ®
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Comparison of Three Extraction Procedures to Characterize Cheddar Cheese Proteolysis

A. E. Tieleman 1 and J. J. Warthesen 1

1 Minnesota-South Dakota Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

Three extraction procedures used to remove proteolytic products from Cheddar cheese were compared using HPLC and SDS-PAGE. The extraction procedures used were developed by 1) Kuchroo and Fox, 2) Harwalkar and Elliott, and 3) McGugan, Emmons, and Larmond Standard amino acids and peptides were separated by HPLC and compared based on absorbance ratios of 255: 270 and 255:265 nm and second-order derivative minimum of the spectra. The Kuchroo and Fox extract had significantly fewer peaks than the other two extracts at 280 and 254 nm. The Harwalkar and Elliott extract had significantly fewer peaks at 220 nm than the other two extracts.

Key Words: high performance liquid chromatography • proteolysis • Cheddar cheese

Submitted on January 22, 1991
Accepted on May 2, 1991






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Copyright © 1991 by the American Dairy Science Association ®.