scholarly journals On site monitoring of Grana Padano cheese production using portable spectrometers

2019 ◽  
pp. 85-90
Author(s):  
Laura Marinoni ◽  
Angelo Stroppa ◽  
Stefania Barzaghi ◽  
Katia Cremonesi ◽  
Nicolò Pricca ◽  
...  
Keyword(s):  
Site Monitoring ◽  
Portable Spectrometers ◽  
Grana Padano ◽  
Grana Padano Cheese ◽  
Cheese Production

Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk

2009 ◽  
Vol 113 (2) ◽  
pp. 595-599 ◽  
Author(s):  
Anna Chiara Manetta ◽  
Melania Giammarco ◽  
Lorella Di Giuseppe ◽  
Isa Fusaro ◽  
Alessandro Gramenzi ◽  
...  
Keyword(s):  
Aflatoxin M1 ◽  
Grana Padano ◽  
Grana Padano Cheese ◽  
Cheese Production

An MRI method for monitoring the ripening of Grana Padano cheese

2016 ◽  
Vol 52 ◽  
pp. 19-25 ◽  
Author(s):  
G. Mulas ◽  
R. Anedda ◽  
D.L. Longo ◽  
T. Roggio ◽  
S. Uzzau
Keyword(s):  
Grana Padano ◽  
Grana Padano Cheese

Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening

1997 ◽  
Vol 64 (4) ◽  
pp. 601-615 ◽  
Author(s):  
PASQUALE FERRANTI ◽  
FRANCESCA BARONE ◽  
LINA CHIANESE ◽  
FRANCESCO ADDEO ◽  
ANDREA SCALONI ◽  
...  
Keyword(s):  
Fast Atom Bombardment ◽  
Aminopeptidase Activity ◽  
Edman Degradation ◽  
Cheese Sample ◽  
Cheese Ripening ◽  
Casein Phosphopeptides ◽  
N Terminus ◽  
Hplc Profiles ◽  
Grana Padano ◽  
Grana Padano Cheese

Casein phosphopeptides (CPP) which develop in Grana Padano cheese at different ages were isolated by precipitation with Ba2+ and analysed by HPLC. Profiles were complex throughout the period between 4 and 38 months. CPP in a cheese sample 14 months old were identified by a combination of fast atom bombardment–mass spectrometry and Edman degradation. They were found to consist of a mixture of components derived from three parent peptides, β-CNf(7–28)4P, αs1-CNf(61–79)4P and αs1-CNf(7–21)4P. In total, 45 phosphopeptides were identified: 24 from β-CN, 16 from αs1-CN and 5 from αs2-CN. The presence of aminopeptidase activity during cheese ripening was deduced from the presence of a number of CPP of different lengths with the loss of one or more residues from the N-terminus. The longest had C-terminal lysine and seemed to be progressively hydrolysed by carboxypeptidases A and B to shorter peptides. CPP in cheese appeared to be shortened plasmin-mediated products. Moreover, those most resistant to further hydrolysis contained at least three closely located phosphoserine residues. The anticariogenic activity of CPP is also discussed.

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