Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses

Chromatographic patterns (HPLC) of Terrincho cheese from pH 4.3-insoluble fraction at 1 d of ripening. κ = para-κ-casein; α_S2 = α_S2-casein; α_S1 = α_S1-casein; β₂ = β₂-casein; β₁ = β₁-casein.

Prediction of ripening time for Terrincho cheeses; linear regression with 95.0% individual prediction interval; y = ripening time; x = major casein fractions normalized areas. y = 13.56 + 10.7x α_S1-I peptide −11.8x α_S1-casein. SE = 2.5, R = 0.92, n = 32, P<0.01.

Chromatograms for cheese whole casein fraction after ripening for 7 d: a) Terrincho cheese; b) bovine; c) mixture 1 (10% bovine milk and 90% ovine); d) mixture 2 (20% bovine milk and 80% ovine). κ = para-κ-casein; α_S2 = α_S2-casein; α_S1 = α_S1-casein; β₂ = β₂-casein; β₁ = β₁-casein.

Chromatograms for cheese whole casein fraction after ripening for 30 d: a) Terrincho cheese; b) bovine; c) mixture 1 (10% bovine milk and 90% ovine); d) mixture 2 (20% bovine milk and 80% ovine). κ = para-κ-casein; α_S2 = α_S2-casein; α_S1 = α_S1-casein; β₂ = β₂-casein; β₁ = β₁-casein.

Urea-PAGE of the pH 4.3-insoluble fraction of ovine and bovine milks (lanes 1 and 6) and Terrincho cheese (lane 2), mixture 1 (10% bovine milk and 90% ovine; lane 3), and mixture 2 (20% bovine milk and 80% ovine; lane 4) cheeses, and bovine cheese (lane 5) after manufacture.

Urea-PAGE of the pH 4.3-insoluble fraction of ovine and bovine milks (lanes 1 and 6) and Terrincho cheese (lane 2), mixture 1 (10% bovine milk and 90% ovine; lane 3) and mixture 2 (20% bovine milk and 80% ovine; lane 4) cheeses, and bovine cheese (lane 5) after 30 d of ripening.

Canonical discriminant functions showing 4 groups of different types of cheeses classified by the 2 functions of the proposed model.

Mean scores obtained by 20 panelists for the 15 attributes assessed in Terrincho (T), mixture 2 (M), and bovine (B) cheeses.