Electrophoresis cheese

Polo, M.C., Ramos, M. and Sanchez, R. (1985). Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening. Food Chem., 16, 85. 

Trieu-Cuot, P. and Gripon, J. C. 1982. A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis. J. Dairy Res. 49, 501-510. 

Amigo, L., Ramos, M., Calhau, L., and Barbosa, M. (1992). Comparison of electrophoresis, isoelectric focussin, and immunodiffusion in determinations of cow s and goat s milk in Serra da Estrela cheeses. Lait 72, 95-101. 

Chin, H. W. and Rosenberg, M. (1998). Monitoring proteolysis during Cheddar cheese ripening using two-dimensional gel electrophoresis. J. Food Sci. 63,423-428. 

Izco, J., Tormo, M., and Jimenez-Flores, R. (2002). Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis. J. Dairy Sci. 85, 2122-2129. 

Mayer, H. K., Rockenbauer, C., and Mlcak, H. (1998). Evaluation of proteolysis in Parmesan cheese using electrophoresis and HPLC. Fait 78, 425-438. 

Miralles, B., Krause, I., Ramos, M., and Amigo, L. (2006). Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses, hit. Dairy ]. 16,1448-1453. 

Molina, E., Ramos, M., Cifuentes, A., and Lopez-Fandino, R. (1998). Characterization of cheese proteolysis by capillary electrophoresis and reverse-phase HPLC analyses of peptides. Z. Lebensm.-Urtters. Forsch. A 206, 259-263. 

Barbier N, Saulnier P, Chachaty E, Dumontier S, Andremont A (1996) Random amplified polymorphic DNA typing versus pulsed-field gel electrophoresis for epidemiological typing of vancomycin-resistant enterococci. 1 Cfin Microbiol 34 1096-1099 Basso A, Goffo A, Rossi G, Contemo N (1994) A preliminary characterization of the microflora of Montasio cheese - Occurrence of galactose fermenting strains in cheese and in natural starter cultures. Mic Aliments Nutri 12 139-144... 

CHEMOMETRICAL ANALYSIS OF CHEESE PROTEOLYSIS PROFILES BY CAPILLARY ELECTROPHORESIS PREDICTION OF RIPENING TIMES... 

Different protein-based methods have been reviewed for species identification in milk and dairy products, and for characterization of cheese maturity, such as electrophoretic, chromatographic, and immunological techniques (11, 12). In addition to new developments in these techniques, the interdisciplinary and dynamic nature of milk product analysis is being enhanced by the application of disciplines already used to analyze other foodstuffs. Among them, capillary electrophoresis (CE), polymerase chain reaction, and isotope ratio mass spectrometry are just gaining popularity for solving dairy authenticity problems (13-15). 

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