Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type

Vicente, Marı́a Soledad; Ibáñez, Francisco C.; Barcina, Y.; Barrón, Luis Javier R.

doi:10.1002/1097-0010(20010115)81:2<210::aid-jsfa803>3.0.co;2-b

Cited by 17 publications

(9 citation statements)

References 25 publications

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“…Alichanidis et al [3] reported that the high NaCl concentration and low pH of Feta cheese markedly reduced the degradation of β-casein by the coagulant and plasmin, but the hydrolysis of α s1 -casein was not inhibited. Vicente et al [50] reported that the effects of the starter bacteria on primary proteolysis of Idiazabal cheese were dependent on the casein fractions and peptides produced by the coagulant. In our study, the lack of notable degradation of caseins in rennet-free cheeses confirms this hypothesis.…”

Section: Urea-pagementioning

confidence: 99%

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Hesari

Ehsani

Khosroshahi

et al. 2006

Lait

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-The relative contributions of rennet and starter to proteolysis during the storage of ultrafiltered (UF) Iranian white cheese were investigated. In the experimental design used, starter and rennet were, in separate treatments, omitted and gluconic acid-δ-lactone was used for acidification of starter-free samples. The experimental treatments used did not have significant effects on composition. Omission of rennet in manufacture significantly reduced proteolysis during ripening of UF white cheese, and caused differences in peptide profiles determined by both urea-polyacrylamide gel electrophoresis and reversed-phase HPLC; omission of starter had a considerably smaller effect on these parameters. In cheeses made without rennet, noticeable casein degradation was not observed suggesting little contribution of indigenous proteinases to proteolysis during the ripening of UF Iranian white cheese. Both rennet and starter contributed indirectly or directly to production of free amino acids in UF white cheese and omission of either of these agents strongly reduced production of FAA during ripening. Résumé -Contribution de la présure et des ferments à la protéolyse du fromage iranien de type pâte fraîche fabriqué par ultrafiltration (UF). Les contributions relatives de la présure et des ferments à la protéolyse du fromage iranien de type pâte fraîche fabriqué par ultrafiltration ont été étudiées au cours du stockage. L'expérimentation comportait respectivement un essai sans pré-sure et un essai sans ferment. L'acidification des fabrications sans ferment a été réalisée à l'aide de glucono-delta-lactone. Les différents traitements n'avaient pas d'effet significatif sur la composition. L'omission de la présure au cours de la fabrication réduisait de façon significative la protéolyse au cours de la maturation du fromage à pâte fraîche fabriqué par UF, et provoquait des différences dans les profils peptidiques observés aussi bien par électrophorèse sur gel polyacrylamide-urée que par chromatographie liquide en phase inverse ; l'omission de ferment avait un effet considérable-ment moins marqué sur ces paramètres. Dans les fromages fabriqués sans présure, aucune dégrada-tion perceptible de la caséine n'a été observée, suggérant ainsi une faible contribution des protéases endogènes à la protéolyse au cours de la maturation du fromage iranien de type pâte fraîche fabriqué par UF. La présure et les ferments contribuaient tous deux indirectement ou directement à la production des acides aminés libres dans le fromage UF à pâte fraîche et l'omission de l'un ou de l'autre de ces agents réduisait fortement la production des acides aminés libres au cours de la maturation. fromage à pâte fraîche iranien / ultrafiltration / présure / ferment / protéolyse Iranian white cheese / ultrafiltration / rennet / starter / proteolysis

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Section: Urea-pagementioning

confidence: 99%

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Hesari

Ehsani

Khosroshahi

et al. 2006

Lait

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“…During the ripening of cheese, proteolysis is the most important pathway for flavour development. Short peptides and free amino acids are necessary for flavour development and are dependent on the extent of proteolysis (Vicente, Ibanez, Barcina, & Barron, 2001;Yvon et al 1997). reported that the high flavour scores of semi-hard goat cheese made with B. lactis and L. acidophilus strain Ki were associated with high levels of proteolysis.…”

Section: Grading Of Cheeses For Acceptabilitymentioning

confidence: 99%

Probiotic white cheese with Lactobacillus acidophilus

Kasimoğlu

Göncüoğlu

Akgün

2004

International Dairy Journal

126

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“…Therefore the coagulant is the principal proteolytic agent responsible for primary proteolysis by hydrolysing the caseins to large and intermediate‐sized peptides (Lane and Fox ; Vicente et al . ). The primary proteolysis generated by the coagulant affects the flavour and texture of the ripened cheese in addition to the curd firming rate (Lawrence ).…”

Section: Introductionmentioning

confidence: 97%

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

Şengül

Erkaya

Dervişoğlu

et al. 2014

Int J of Dairy Tech

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In the present study, biochemical, chemical and texture changes in Tulum cheeses made using calf rennet and microbial rennets (Aspergillus niger protease and Rhizomucor miehei protease) were compared during ripening for up to 90 days. A total of 15 free fatty acids (FFAs) were detected in the cheese samples. The peroxide values (PV) of the cheeses increased significantly (P < 0.05) during ripening and the cheese made with calf rennet had the highest PV. Proteolysis in the cheeses increased as the ripening time increased. a s1 -casein and b-casein degradation was higher in cheeses manufactured with R. miehei protease. Cheeses made with calf rennet were significantly (P < 0.05) harder, more adhesive, more cohesive and more resilient than those made with microbial rennet.

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Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type

Cited by 17 publications

References 25 publications

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Probiotic white cheese with Lactobacillus acidophilus

Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants

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