Effect of Minor Milk Proteins in Chymosin Separated Whey and Casein Fractions on Cheese Yield as Determined by Proteomics and Multivariate Data Analysis

Two-dimensional gel electrophoresis of proteins in the rennet casein fraction (PCF) isolated from 1 individual cow. Proteins with a significant influence on cheese yield (expressed as g of cheese per 100g of milk or as g of dry cheese solids per 100g of milk protein) are marked with white circles, and indicated by their ID numbers from the image analysis. Protein spots identified by mass spectrometry are further indicated by names. The positions of other major proteins are indicated by protein names given in bold face.

Two-dimensional gel electrophoresis of proteins in the sweet whey fraction (PWF) prepared from 1 individual cow. Proteins with a significant influence on cheese yield (expressed as g of cheese/100g of milk or as g of dry cheese solids/100g of milk protein) are marked with white circles and indicated by their ID numbers from the image analysis. Protein spots identified by mass spectrometry are further indicated by names. The positions of other major proteins are indicated by protein names given in bold face. PP3 = proteose peptone component 3; Ig LC = immunoglobulin G λ-light chain; LF = lactoferrin.