文章基本信息

标题：Determination of Sheep’s And Cow’s Milk Ratio in the White Cheese Made from Mixture of These Two Milk
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作者：Bedia Şimşek ; Tümer Uraz
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2008
卷号：33
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, we investigated a distinguish level of electrophoresis ( SDS -PAGE and native-PAGE) methods for identification of the kind of milk used in cheese making. The cheeses were manufactured from the mixes of cow's and sheep's milk (3, 5, 10, 20 and 100 %). For electrophoretic analysis, samples were taken samples of mixtures of milk after mixing (raw); samples of each of the resulting cheeses after ripening 1, 30, 60 and 90 days. By SDS -PAGE and native-PAGE 5 % of cow's milk in sheep's milk (raw) was measurable. Although detection of cow's milk in cheese were more difficult, they were possible to detect 5 % by a band similar to bovine α_s -casein.
关键词：White cheese; SDS-PAGE; native-PAGE