Bio-functional attributes in Cheddar cheese made from the milk of indigenous and crossbred cows

A study was conducted to compare the bio-functional properties between Cheddar cheese made from milk of indigenous (IMCC) and crossbred cows (CMCC). The IMCC and CMCC were prepared and analyzed for proximate composition (moisture, protein, fat, salt, ash and lactose) was found to be higher in IMCC than CMCC and bio functional properties like Angiotensin-converting enzyme (ACE) inhibition, antioxidant activity by 2,2-diphenyl 1, picrylhydrazyl (DPPH) assay and Dipeptidyl-peptidase IV (DPP-IV) inhibition activities during ripening at 7 +/- 2celcius. The pattern of proteolysis was found to be higher in IMCC than CMCC confirmed quantitatively by soluble nitrogen content and qualitatively by urea-PAGE (polyacrylamide gel electrophoresis). Water-soluble extract (WSE) of IMCC showed significantly higher (p < .05) ACE inhibition, DPPH scavenging, and DPP-IV inhibition activities than the extracts of CMCC during 12 months of ripening. Cheddar cheese prepared from indigenous milk produces better bio-functional properties compared to cheese prepared from crossbred milk. Practical applications In recent years, bioactive peptides are a prospective alternative to pharmaceutical drugs as they are being explored in a variety of foods for better health promotion. Consumption of bioactive peptides, derived from developed functional Cheddar cheese can play an important role in the regulation of metabolic disorders. Cheese made from indigenous milk is believed to have greater health potential but no data on cheese prepared from indigenous (Deoni) milk are available. Therefore, it is a novel work as there are hardly any studies on the Cheddar cheese made from indigenous milk and even no studies on DPP-IV inhibitory peptides, which were derived from Cheddar cheese to control the elevation of the blood glucose level. The outcome of the current study revealed that novel bio-functional cheese peptides which exert better activity and functionality that give better health benefits to consumers were found to be high in cheese prepared from indigenous milk than crossbred milk. The findings of this study may provide scope to develop functional dairy products from indigenous milk with higher health benefits.