Determination of Sheep’s And Cow’s Milk Ratio in the White Cheese Made from Mixture of These Two Milk (Turkish with English Abstract)

Abstract

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 αs-casein.

Keywords

• White cheese, SDS-PAGE, native-PAGE

Koyun ve İnek Sütü Karışımından Yapılan Beyaz Peynirlerde Süt Türü Oranının Belirlenmesi

Abstract

Bu çalışmada, Beyaz peynir üretiminde kullanılan süt türlerinin tanımlanmasında elektroforez (SDS-PAGE ve native-PAGE) yöntemlerinin ayırma düzeyi incelenmiştir. Peynirler koyun, inek sütü karışımından (% 3, 5, 10, 20 ve 100) elde edilmiştir. Elektroforetik analizler, çiğ süt ve 1, 30, 60, ve 90 günlük peynir örnekleri üzerinde gerçekleştirilmiştir. Gerek SDS-PAGE, gerekse native-PAGE ile koyun sütünde inek sütü varlığının % 5 oranına dek olanı tespit edilebilmiştir. Peynirlerde ise inek sütünün belirlenmesi daha zor bir durum göstermesine rağmen, inek αs-kazeininin belirleyiciliğinden yararlanıldığında, burada da %5' lik bir oranın sağlanabileceği anlaşılmıştır.

Keywords

• Beyaz peynir, SDS-PAGE, native-PAGE

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