[Identification of the proteins in white brined and yellow cheese]

Experiments were carried out to establish a method for the identification of proteins in white brined cheese and kashkaval, made of sheep and cow milk or a mixture of them in different proportions. It was proved that the application of a polyacryl amid electrophoresis under definite conditions can secure a species identification of the proteins of the white brined cheese and the kashkaval made of sheep and cow milk. It was proved also that the protein spectra of the white brined cheese and the kashkaval, made of the two sorts of milk, differed both as to the amount of the fractions and subfractions obtained and as to their electrophoretic mobility--Rx. The method offered enables an objective identification of the species composition of proteins in white brined cheese and in kashkaval as well as the identification of the proportions between the sheep and the cow milks in the dairy products obtained.