Assessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation season

Abstract

Summary -The degrees of proteolysis and Iipolysis in Serra cheese were measured in cheese samples obtained from experiments laid out as a three-way facto rial design replicated twice. The independent variables studied were the location within the cheese (from the center to the surface), the position in the lactation season (from October to June) and the ripening time (from 0 to 35 days). Ali three variables had statistically significant effects on the concentration of water soluble peptides (WSP), but only the ripening time and the period within the lactation season affected the fat acidity (FA). The extents (alter the given ripening period) and the rates (averaged over the ripening period) of generation of WSP and FA were highest for spring and lowest for autumn. The lowest values for both the proteolysis extent and the proteolysis rate were obtained for the rind. The rates of proteolysis and lipolysis tended to decrease with ripening time; most of the lipolysis occurred during the first week, but proteolysis was still in progress by 35 days of ripening. Serra cheese / proteolysis / Iipolysis

Quality evaluation of parmesan-type cheese: a chemometric approach

“…With the onset of ripening, both lipolysis and proteolysis occur, with an increase in the level of free fatty and amino-acids (Macedo et al, 1996). A negative correlation was observed between protein and lipid contents (ρ = -0.699, p = 0.015).…”

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

“…These higher levels of hydrophobic peptides may be due to the fact that the C. cardunculus proteinases hydrolyse bonds in hydrophobic areas. Macedo et al (1996) observed that C. cardunculus proteinases hydrolyse bonds in certain highly hydrophobic areas of bovine a s1 -casein (Ala 163 -Trp-Tyr-Tyr-Val 167 ) and b-casein (Ala 189 -Phe-Leu-Leu-Tyr 193 ), whereas chymosin cleaves only Trp 164 -Tyr 165 in this region of a s1 -casein and Ala in this region of b-casein. This fact is also confirmed by Gaya et al (1999) in their studies on Manchego cheese made using several types of coagulants.…”

“…Many studies have examined the influence of plant coagulant on the ripening of different varieties of Spanish and Portuguese cheese made from ewe's milk (Fernández-Salguero, Sanjuán, & Montero, 1991;Galán, Prados, Pino, Tejada, & Fernández-Salguero, 2008;Gaya, Carrera, Medina, & Núñez, 1999;Macedo, Costa, & Malcata, 1996). The effect of cyprosins on caprine casein has also been studied (Sousa & Malcata, 1997, 1998; however, there is very little information available about proteolysis in goats' milk cheese caused by these coagulants.…”

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

“…A number of raw ewes' milk cheeses from Portugal and Spain are produced using a crude aqueous extract (CAE) of Cynara cardunculus L. flowers as the coagulant Macedo, Costa, & Malcata, 1996). The acid aspartic proteinases extracted from cardoon flowers of various Cynara species, mainly C. cardunculus and, to a lesser degree, Cynara humilis , are referred to as cynarases or cyprosins and are characterized by their milk clotting activity.…”