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Effect of Minor Milk Proteins in Chymosin Separated Whey and Casein Fractions on Cheese Yield as Determined by Proteomics and Multivariate Data Analysis

A. Wedholm^*,1, H. S. Møller, A. Stensballe, H. Lindmark-Månsson, A. H. Karlsson^#, R. Andersson^*, A. Andrén^* and L. B. Larsen

^* Department of Food Science, Uppsala BioCenter, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
Department of Food Science, Faculty of Agricultural Sciences, University of Aarhus, DK-8830 Tjele, Denmark
University of Aalborg, Sohngaardsholmsvej, DK-9000 Aalborg, Denmark
Swedish Dairy Association, SE-223 70 Lund, Sweden
^# Department of Food Science, Faculty of Life Sciences, University of Copenhagen, DK-1958 Frederiksberg C, Denmark

¹ Corresponding author: Anna.Wedholm{at}lmv.slu.se

The objective of this work was to find regressions between minor milk proteins or protein fragments in the casein or sweet whey fraction and cheese yield because the effect of major milk proteins was evaluated in a previous study. Proteomic methods involving 2-dimensional gel electrophoresis and mass spectrometry in combination with multivariate data analysis were used to study the effect of variations in milk protein composition in chymosin separated whey and casein fractions on cheese yield. By mass spectrometry, a range of proteins significant for the cheese yield was identified. Among others, a C-terminal fragment of β-casein had a positive effect on the cheese yield expressed as grams of cheese per 100 g of milk, whereas several other minor fragments of β-, _s1-, and _s2-casein had positive effects on the transfer of protein from milk to cheese. However, the individual effect of each identified protein was relatively low. Therefore, further studies of the relations between different proteins/peptides in the rennet casein or sweet whey fractions and cheese yield are needed for advanced understanding and prediction of cheese yield.

Key Words: rennet casein • sweet whey protein • proteomics • protein transition number