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161. Studies in Cheddar cheese. VI. The degradation of milk proteins by lactic acid bacteria isolated from cheese, alone, with sterile rennet and with whole rennet

Published online by Cambridge University Press:  01 June 2009

J. G. Davis ,
W. L. Davies  and
A. T. R. Mattick
J. G. Davis
Affiliation:
The National Institute for Research in Dairying
W. L. Davies
Affiliation:
The National Institute for Research in Dairying
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying
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Extract

It has been shown by experiments in milk that the enzymes of commercial rennet in conjunction with the lactic acid bacteria occurring in Cheddar cheese can bring about protein breakdown similar in extent to that found in the ripe cheese as far as the non-protein nitrogen is concerned. The amino nitrogen produced is, however, much less than in cheese. This may be ascribed to the higher pH of cheese as compared with that of the milk cultures, since acidity adversely affects the peptidases present. Attention is drawn to the differences between the conditions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 2 , June 1937 , pp. 238 - 244
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

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