Researches regarding the variation of the monocalcic paracaseinate amount probiotic cheese telemea

Abstract

The coagulum obtained at the rennet curdling (the dicalcic paracaseinate) is transformed gradually,
under the lactic acid action, in monocalcic paracaseinate which is soluble in 5% NaCl solution at 50 –
55OC. This proteic fraction, in the presence of the salt in cheese, has an adhesive capacity, higher than
other paracaseinates and therefore it has a notable influence over the rheological characteristics of the
cheese. The proteolysis evolution in the probiotic cheese Telemea was analyzed comparing the classic
cheese Telemea and the probiotic one by determining the nitrogen fractions and as well by determining
the variation of the monocalcic paracaseinate.