Proteolysis of Cabrales cheese and other European blue vein cheese varieties

Abstract

SummaryThe extent and level of proteolysis were evaluated in Cabrales and five other European blue vein cheese varieties, Bleu de Bresse, Danablu, Edelpilzkäse, Gorgonzola and Roquefort, by analysing their different N-containing constituents and determining the degree of casein hydrolysis. The electrophoretic patterns of the caseins in the cheeses confirmed their strong proteolysis, components featuring the lowest electrophoretic mobility offering the greatest resistance to subsequent hydrolysis. Component αs1 — I was detected in all varieties studied with the exception of Roquefort cheese.