| 1. |
- Antonsson, M, et al.
(författare)
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Proteolysis of the semi-hard cheese Herrgard made at different dairies. Exploratory study
- 2003
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Ingår i: Milchwissenschaft. - 0026-3788. ; 58:3-4, s. 145-148
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Tidskriftsartikel (refereegranskat)abstract
- The casein breakdown, peptide hydrolysis and accumulation of amino acids were studied in the semi-hard Swedish cheese, Herrgard produced at 3 dairies. Casein components were analysed by capillary electrophoresis, and peptide profiles as well as amino acid composition with reverse phase HPLC. Ten cheeses from the same vat of each of the 3 dairies were analysed; 5 cheeses each after 3 and 6 months of ripening. The peptide profiles revealed significant quantitative differences that most probably are explained by variations in composition of starter and non-starter lactic acid bacteria in cheese. The cheeses from one dairy could be separated from the other cheeses by their amino acid composition that reflected a larger amount of starter bacteria being viable for a longer time. Variation in plasmin activity between cheeses from different dairies was shown as well as a relation between plasmin activity and amount of total free amino acids released by microbial activity.
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| 2. |
- Paajanen, L, et al.
(författare)
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Homogenization of milk has no effect on milk-specific antibodies in healthy adults
- 2005
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Ingår i: Milchwissenschaft. - 0026-3788. ; 60:3, s. 239-241
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Tidskriftsartikel (refereegranskat)abstract
- It has been claimed that some consumers tolerate unhomogenized cow's milk better than homogenized cow's milk. The aim of this study was to compare the effect of homogenized and unhomogenized milk on the production of specific antibodies against cow's milk proteins (casein, beta-lactoglobulin) and bovine insulin. Thirty-six milk-tolerant volunteers were challenged with homogenized and unhomogenized cow's milk for 28 days in a randomized, open, cross-over study (>400 ml of milk daily). From serum samples taken at baseline and at the end of both milk challenges IgG and IgA were measured by ELISA against casein, beta-lactoglobulin and bovine insulin, and IgE against casein. The antibody production of the subjects remained constant for over 2 months, with no differences between the challenges with homogenized and unhomogenized milk. Inter-individual variation was greater than the intra-individual variation or the variation between the milk challenges. The order of the milk challenges did not affect the results. In conclusion, there seems to be no difference in the immunological responses to homogenized and unhomogenized milk in healthy adults with a good tolerance of milk.
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