01708naa a2200229 a 450000100080000000500110000800800410001910000190006024500820007926000090016152010640017065000120123465000260124665000150127265000110128765000120129865300280131070000290133870000200136770000190138777300720140610154502015-06-08       2005    bl uuuu     u00u1 u    #d1 aANTUNES, A. J.  aElectrophoretic patterns of ripened Brazilian cheeses.h[electronic resource]  c2005  aThe ripening process is an important factor determining the textural and organoleptic properties of finished cheese products. These properties are highly influenced by the proteolysis that occurs during ripening. Cheese consumption and manufacturing have been growing significantly in Brazil during the last decade; however, there is limited published information about the properties and quality of Brazilian commercial cheese products. The objective of this work was to identify the electrophoretic patterns and to compare the extent of proteolysis due to cheese ripening. Eight cheese varieties from different Brazilian companies were purchased from a local market. Samples were defatted with ethyl ether and diluted in 0.062 M TRIS-HCI buffer (7 M urea), pH 6.7. Electrophoresis was carried out in polyacrylamide (4% stacking gel; 10% running gel) in the presence of 7 M urea. The results showed marked differences among cheese varieties about the extent of ripening, the relative proportions of the major casein fractions, and their degradation products.  aConsumo  aControle de qualidade  aProdução  aQueijo  aTextura  aMétodos de avaliação1 aMATSUURA, M. I. da S. F.1 aMOTTA, E. M. P.1 aALVAREZ, V. B.  tMilk Science International, Kemptengv. 60, n. 3, p. 282-285, 2005.