ACE-inhibitory activity of two hard cheeses at different ripening stagesL. Basiricò, P. Morera, E. Catalani, U. Bernabucci and A. NardoneUniversity of Tuscia, Department of Agriculture, Forests, Nature and Energy, via S. C. De Lellis, s.n.c., 01100 Viterbo, Italy; nardone@unitus.it

caseins are degraded to peptides, most of them show biological activities. VPP and IPP are known as angiotensin-converting enzyme (ACE)-inhibiting peptides founded in several cheese varieties. The aim of

of total peptides/ml) using a commercial kit. The IC50 for each sample was estimated in triplicate preparing an inhibition curve using the sample concentration (x axis) and ACE-inhibitory activity (inhibition rate %; y axis). The concentration of VPP and IPP was determined in triplicate by LC/ESI-HRMS analysis (Thermo

in both cheeses. As reported for other cheeses the increase in ripening time reduces the concentration of VPP and IPP ACE-inhibiting tripeptides.

M.R. YossifovInstitute of Animal Science, Animal nutrition and feed technologies, station Pochivka 1, 2232, Bulgaria; m_vet@abv.bg

Rennet curd cheese is sensitive process based on milk coagulation and formation of rennet-induced gel.

coagulation ability (score 1-3) at 6 (RCA6) and 12 h (RCA12), and index of milk clotting time (IMCT, %). Simultaneously, it’s examined the relationship between suggested parameters and effect of lactating day

individual milk samples of regional breed Synthetic Bulgarian Dairy Population (SBDP). Animals were

ewe milk coagulation (s) were measured as time from rennet addition to onset of rennet-induced gel. Rennet

conclusion, the obtained results revealed that investigated parameters (RCA6, RCA12, MCT, IMCT) were