Hostname: page-component-cd9895bd7-jkksz Total loading time: 0 Render date: 2024-12-28T05:14:39.681Z Has data issue: false hasContentIssue false
  • English
  • Français

Accelerated cheese ripening with food grade proteinases

Published online by Cambridge University Press:  01 June 2009

Barry A. Law  and
Anne Wigmore
Barry A. Law
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Anne Wigmore
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

The development of typical flavour in Cheddar cheese was accelerated by the addition of bacterial neutral proteinase to the curds, but not by the addition of fungal acid proteinase which produced a bitter defect even at low concentrations. An optimum level of neutral proteinase addition was established at which general proteolysis was increased by about 20% in 2 months and treated cheeses of this age had flavour intensities typical of 4-month-old untreated cheeses. Enzyme-treated cheeses were softer-bodied and more brittle than untreated cheeses of the same age.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 1 , February 1982 , pp. 137 - 146
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, M. & Andrews, A. T. 1977 Progressive changes in individual milk protein concentrations associated with high somatic cell counts. Journal of Dairy Research 44 223–235CrossRefGoogle ScholarPubMed
Green, M. L., Turvey, A. & Hobbs, D. G. 1981 Development of structure and texture in Cheddar cheese. Journal of Dairy Research 48 343–355CrossRefGoogle Scholar
Harwalkar, V. R. 1972 Characterization of an astringent flavor fraction from Cheddar cheese. Journal of Dairy Science 55 735–741CrossRefGoogle Scholar
Kosikowski, F. V. & Iwasaki, T. 1975 Changes in Cheddar cheese by commercial enzyme preparations. Journal of Dairy Science 58 963–970CrossRefGoogle Scholar
Law, B. A. 1980 Accelerated ripening of cheese. Dairy Industries International 45 (5) 15, 17, 19, 20, 22, 48Google Scholar
Law, B. A., Andrews, A. T., Cliffe, A. J., Sharpe, M. E. & Chapman, H. R. 1979 Effect of proteolytic raw milk psychrotrophs on Cheddar cheese-making with stored milk. Journal of Dairy Research 46 497–509CrossRefGoogle Scholar
Law, B. A., Castañón, M. & Sharpe, M. E. 1976 The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese. Journal of Dairy Research 43 117–125CrossRefGoogle Scholar
Lowrie, R. J., Lawrence, R. C. & Peberdy, M. F. 1974 Cheddar cheese flavour. V. Influence of bacteriophage and cooking temperature on cheese made under controlled bacteriological conditions. New Zealand Journal of Dairy Science and Technology 9 116–121Google Scholar
Lowry, O. H., Rosebrouoh, N. J., Farr, A. L. & Randall, R. J. 1951 Protein measurement with the Polin phenol reagent. Journal of Biological Chemistry 193 265–275CrossRefGoogle Scholar
Matheson, A. T. & Tattrie, B. L. 1964 A modified Yemm and Cocking ninhydrin reagent for peptidase assay. Canadian Journal of Biochemistry 42 95–103CrossRefGoogle Scholar
Morihara, K. 1974 Comparative specificity of microbial proteinases. Advances in Enzymology 41 179–243Google ScholarPubMed
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. 1969 Hydrolysis of fat and protein in small cheeses made under aseptic conditions. Journal of Dairy Research 36 65–76CrossRefGoogle Scholar
Reville, W. J. & Fox, P. F. 1978 Soluble protein in Cheddar cheese: a comparison of analytical methods. Irish Journal of Food Science and Technology 2 67–76Google Scholar
Richardson, B. C. & Creamer, L. K. 1973 Casein proteolysis and bitter peptides in Cheddar cheese. New Zealand Journal of Dairy Science and Technology 8 46–51Google Scholar
Rinderknecht, H., Geokas, M. C., Silverjian, P. & Haverback, B. J. 1968 A new ultrasensitive method for the determination of proteolytic activity. Clinica Chimica Ada 21 197–203CrossRefGoogle ScholarPubMed
Sood, V. K. & Kosikowski, F. V. 1979 Accelerated Cheddar cheese ripening by added microbial enzymes. Journal of Dairy Science 62 1865–1872CrossRefGoogle Scholar