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Relationships between plasmin levels in rennet caseins and proteolytic and rheological changes on storage of cheese analogues made from these caseins

Published online by Cambridge University Press:  01 June 2009

Daniel M. Mulvihill  and
Alice McCarthy
Daniel M. Mulvihill
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
Alice McCarthy
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic
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Summary

Sixteen rennet casein samples and the corresponding sixteen cheese analogues made from these caseins were obtained from a local processor. Following storage at 4°C for 6 months, pH 4·6-soluble N contents of the cheese analogues increased, while αs- and β-casein contents, elastic moduli and apparent relaxation times decreased. The β-casein and pH 4·6-soluble N contents of the 6 month old products were significantly correlated, both were significantly correlated with the plasmin (EC 3.4.21.7) contents of the corresponding rennet caseins from which the analogues were made and all three were significantly correlated with the rheological properties of the stored analogues. Of the compositional characteristics, only percent moisture in non-fat substance and percent fat in dry matter were significantly correlated (P < 0·05) with any of the proteolytic or rheological properties. The sixteen cheese analogues were also assayed at one time, when they ranged in age from 1 to 35 weeks, and highly significant interrelationships between plasmin activity, proteolysis and rheological properties were established. The results indicate that the plasmin content of rennet caseins had a significant influence on the proteolytic and rheological changes that occurred during storage of cheese analogues made from these caseins.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 3 , August 1993 , pp. 431 - 438
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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