Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties

Figures & data

Table 1  Chemical composition and pH (Mean ±SD) of cheeses (n = 75)

	Cheeses
	Civil	Canak	Dil	Divle T.	Ezine	Hellim	Malatya	Mihalic	Orgu	Urfa	Van Otlu
Variables	(n = 8)	(n = 6)	(n = 6)	(n = 8)	(n = 8)	(n = 6)	(n = 8)	(n = 8)	(n = 5)	(n = 6)	(n = 6)
pH
Min	4.48	4.45	4.80	5.03	4.66	5.76	5.22	5.29	5.27	4.47	4.08
Max	6.95	5.41	5.86	6.20	5.33	6.49	6.11	5.82	5.70	5.54	5.58
Mean	5.90	4.77	5.24	5.49	4.95	6.02	5.64	5.44	5.40	5.07	4.66
SD	0.87	0.34	0.36	0.25	0.23	0.28	0.35	0.14	0.17	0.35	0.57
Total solid (TS) (%)
Min	41.44	48.78	46.29	56.52	47.44	47.89	38.81	53.54	47.85	38.49	46.17
Max	46.08	56.93	54.91	66.62	52.69	55.82	64.08	61.24	58.08	53.62	60.51
Mean	43.66	53.52	51.73	60.13	49.98	52.33	52.33	58.75	54.47	44.03	53.32
SD	1.86	3.51	3.20	3.47	1.87	3.38	9.53	2.72	4.01	6.03	5.32
Salt (%)
Min	2.57	2.25	1.40	1.73	2.60	2.72	4.36	4.24	3.98	5.27	3.04
Max	7.72	4.18	6.70	3.13	7.20	4.18	9.65	8.39	5.85	8.00	7.78
Mean	4.64	3.34	2.97	2.46	3.91	3.60	6.50	6.38	4.82	6.91	5.52
SD	1.62	0.66	1.94	0.61	1.55	0.55	1.86	1.49	0.85	0.95	1.85
Salt in TS (%)
Min	5.77	3.96	2.81	2.59	5.11	5.64	9.83	7.14	6.85	11.09	7.20
Max	18.64	8.20	12.94	5.26	15.17	7.72	16.57	14.35	11.61	20.05	13.94
Mean	10.71	6.30	5.74	4.12	7.92	6.85	12.31	10.93	8.96	16.09	10.37
SD	4.04	1.43	3.74	1.08	3.42	0.73	2.35	2.89	2.11	3.90	3.46
Fat (%)
Min	0.10	6.00	18.00	22.25	23.00	19.00	16.50	19.50	17.00	3.00	15.00
Max	6.00	3150	25.50	28.50	28.50	26.50	29.50	32.75	27.75	22.50	28.50
Mean	1.79	19.58	21.17	25.92	25.25	23.00	23.33	25.54	23.50	15.33	20.86
SD	2.27	8.15	3.13	2.15	1.81	3.02	4.89	4.42	4.00	7.19	5.03
Fat-in-dry matter (%)
Min	0.22	12.30	34.77	39.36	48.49	39.68	42.21	36.42	35.52	7.79	32.49
Max	13.46	55.33	47.75	47.56	55.18	48.89	48.66	53.48	47.78	43.60	47.10
Mean	4.05	36.03	40.88	43.16	50.48	43.84	44.35	43.31	42.92	33.81	38.90
SD	5.04	13.73	5.00	3.53	2.21	3.85	2.14	5.92	4.89	13.60	5.70
Total protein (%)
Min	31.44	23.31	22.97	24.73	17.55	21.00	15.37	22.98	21.68	14.92	17.85
Max	37.59	31.06	27.19	35.63	20.88	26.68	24.91	26.68	25.91	23.46	23.65
Mean	34.03	27.53	25.64	27.62	19.10	22.96	19.53	24.58	23.55	18.28	20.42
SD	2.22	2.95	1.68	4.05	1.05	2.17	2.89	1.46	1.87	3.40	1.93

Table 2  Soluble nitrogen fractions and total amino acid concentrations of the cheeses (n = 75)

	Cheeses
	Civil	Canak	Dil	Divle T.	Ezine	Hellim	Malatya	Mihalic	Orgu	Urfa	Van Otlu
Variables	(n = 8)	(n = 6)	(n = 6)	(n = 8)	(n = 8)	(n = 6)	(n = 8)	(n = 8)	(n = 5)	(n = 6)	(n = 6)
WSN^a (% TN^b)
Min	4.01	11.28	6.91	15.15	15.96	2.03	4.70	14.56	12.60	9.59	13.52
Max	39.29	25.60	20.59	26.70	26.65	3.21	17.74	48.72	34.52	29.65	24.88
Mean	24.30	14.97	11.50	21.47	20.00	2.69	7.70	26.74	19.11	17.85	19.28
SD	14.16	5.54	4.86	4.16	3.53	0.44	4.69	11.99	9.15	7.00	5.06
TCA-SN^c (% TN)
Min	2,76	6.58	1.29	8.70	4.13	0.99	1.08	4.39	1.42	1.46	4.61
Max	11.90	12.40	5.91	16.88	14.85	1.55	4.22	9.44	3.20	8.17	12.63
Mean	6.57	9.18	2.43	12.29	8.88	1.24	1.45	6.72	2.47	3.96	10.03
SD	3.08	2.08	1.78	2.54	2.98	0.19	0.99	2.11	0.87	2.36	3.68
PTA-SN^d (% TN)
Min	1.21	2.36	0.94	2.10	0.94	0.55	0.78	1.60	0.74	0.43	1.51
Max	3.61	5.78	1.68	3.53	3.58	2.08	1.53	4.22	1.47	4.73	5.95
Mean	2.48	4.15	1.19	2.72	2.62	0.91	0.92	2.49	1.04	1.91	3.94
SD	0.96	1.44	0.28	0.55	1.02	0.59	0.30	0.94	0.27	1.55	1.49
Total FAA^e (mg Leu 100 g^−1)
Min	0.45	1.37	0.06	3.39	0.16	0.03	0.06	0.85	0.07	0.21	1.23
Max	4.25	5.20	0.84	5.68	1.00	0.05	0.37	6.84	0.27	2.47	3.20
Mean	1.62	3.90	0.25	4.19	0.50	0.04	0.13	3.40	0.15	0.90	2.35
SD	1.32	1.51	0.30	1.01	0.29	0.02	0.09	1.78	0.10	1.01	0.74
^aWSN: water-soluble nitrogen; ^bTN: total nitrogen; ^cTCA-SN: 12% trichloroacetic acid-soluble nitrogen; ^dPTA-SN: 5% phosphotungstic acid-soluble nitrogen; ^eFAA: free amino acid.

Figure 1 Urea-polyacrylamide gel electroforetograms of the cheeses. Lanes were coded with the cheese names (capitals) and samples for the corresponding cheese variety. That is, NaCN is sodium caseinate; C: Civil; K: Canak; D: Dil; T: Divle Tulum; E: Ezine; H: Hellim; L: Malatya; M: Mihalic; R: Orgu; U: Urfa; O: Van Otlu cheeses. Urea-PAGE of all samples was monitored; however, only representative samples were shown in this electrophoretogram. (Color figure available online.)

Figure 3 RP-HPLC peptide profiles of the water-soluble fractions of Ezine, Hellim, Malatya, Van Otlu, Orgu, and Urfa cheeses. Peptide profiles of all cheeses were analyzed and run by multivariate statistical analysis; however, only representative samples were shown in this figure. (Color figure available online.)

Figure 2 RP-HPLC peptide profiles of the water-soluble fractions of Civil, Canak, Dil, Divle Tulum, and Mihalic cheeses. Peptide profiles of all cheeses were analyzed and run by multivariate statistical analysis; however, only representative samples were shown in this figure. (Color figure available online.)

Figure 4 Principal component analysis of the data RP-HPLC profiles of water-soluble fractions of cheeses, including Civil (C), Canak (K), Dil (D), Divle Tulum (T), Ezine (E), Hellim (H), Malatya (MLT), Mihalic (M), Orgu (OR), Urfa (U), and Van Otlu (OT). (Color figure available online.)