Qualitative and quantitative analysis of beta-casomorphins in Edam cheese

An investigation was undertaken to evaluate whether the proteolytic breakdo wn of beta -casein during the ripening process of Edam cheese (with or with out added bifidobacteria) result in the formation of beta -casomorphins (be ta -CMs). Control Edam cheese without bifidobacteria and probiotic Edam che ese were compared with reference to beta -CMs by employing reverse-phase HP LC. Results indicated that beta -CM 3 was present (similar to 35 mg%) in al l the Edam cheese samples during ripening. It appeared that under the condi tions of HPLC employed, no beta -CM 5 or morphiceptin were formed in apprec iable amounts. Also, even if formed, the residual enzymes might further deg rade them during ripening process. Thus Edam cheese may be expected to exte nd the beneficial physiological effects besides the nutritional benefits.