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Comparison of the level of residual coagulant activity in different cheese varieties

Published online by Cambridge University Press:  18 May 2009

Nidhi Bansal ,
Patrick F Fox  and
Paul L H McSweeney
Nidhi Bansal
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, College Road, CorkIreland
Patrick F Fox
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, College Road, CorkIreland
Paul L H McSweeney*
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, College Road, CorkIreland
*
*For correspondence; e-mail: p.mcsweeney@ucc.ie
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Abstract

The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50–54°C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.

Keywords

Residual coagulantchymosinaspartic proteinasesproteolysischeese
Type
Research Article
Information
Journal of Dairy Research , Volume 76 , Issue 3 , August 2009 , pp. 290 - 293
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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