Residual Casein Fractions in Ripened Cheese Determined by Polyacrylamide-Gel Electrophoresis

Abstract

Polyaerylamide-gel electrophoresis (PAE) of ripened-cheese caseins provides an ideal means of studying cheese-ripening by detecting small changes in the specific casein fractions. Properties, such as molecular sieving, and the facility to use simultaneously casein standards, apparently are important advantages of PAE.