Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage

Basch, Jay J.; Farrell, Harold M.; Walsh, Richard A.; Konstance, R.P.; Kumosinski, Thomas F.

doi:10.3168/jds.s0022-0302(89)79149-9

Cited by 56 publications

(37 citation statements)

References 9 publications

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“…Gels were then scanned with a ImageMaster Desk Top scanner (Pharmacia Biotech Inc) and analyzed using Image Master Software (10/20) (Pharmacia Biotech Inc). Protein peaks were identified and casein groups and breakdown products were calculated as percentages of total stained fractions (Basch et al, 1989). Three protein fractions were quantified.…”

Section: Monitoring Of Proteolysis In Cheese Andjuicementioning

confidence: 99%

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Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Roy¹,

Pitre²,

Blanchette³

et al. 1997

Lait

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Summary -Cheddar cheeses were made from three types of cheese milks: HTST pasteurized milk (Past), thermized milk (TH) and MF milk, a mixture of skimmilk treated according to the Bactocatchf process and pasteurized cream. Bacterial flora development of MF and TH cheeses during ripening was similar with a high growth of species belonging to the Lb casei group and an increase of Lactococci enumeration. On the contrary, Le counts in Past cheeses decreased by 3 log. As expected, the mesophilic spore count was much lower in MF cheeses than in the others. Proteolysis of the three categories of cheese was followed by analysis of peptidic fragments contained in cheese water extracts and in internaI cheese juice obtained by pressing and by electrophoregrams of non-degraded caseins. TCA 12% soluble nitrogen contents were very similar for ail cheeses except for a significant difference, at 6 months of ripening, between Past and MF cheeses. This difference was not found in the data obtained from cheese juices. On the other hand, comparison of chee se water extracts and juices showed that juices had always higher nitrogen content than extracts. I3-Casein proteolysis was significantly more pronounced in MF cheeses than in the two other cheese types, maybe, because the plasmin-plasminogene system is activated by filtration treatment. Ali cheeses were graded in c1ass 1 but slight better organoleptic qualities were found for MF cheeses (typical Cheddar cheese flavor).Cheddar cheese / pasteurized milks / thermization / microfiltration / proteolysis / cheese juice / NSLAB / sensorial analysis Résumé -Suivi de la protéolyse et de la composition du jus de fromage au cours de l'affinage de fromage cheddar, obtenu à partir de lait microfiltré. Des fabrications de fromages cheddar ont été réalisées à partir de trois types de laits de fabrication: lait pasteurisé HTST (LP), lait * Correspondence and reprints 522 D Roy et al thermisé (LT) et mélanges de lait écrémé microfiltré selon le procédé Bactocatch'" et de crème pasteurisée (MF). L'évolution de la flore bactérienne des fromages MF et LT était similaire, avec un fort développement des espèces appartenant au groupe Lb case; et une croissance de la population dénom-brée en Le (au contraire des fromages LP, où cette dernière flore décroissait de près de 3 log). Comme attendu, la teneur en spores mésophiles des fromages MF était très inférieure à celle des autres fromages. La protéolyse des trois catégories de fromages a été suivie à la fois par analyse des fragments peptidiques contenus dans l'extrait aqueux et dans le jus interne obtenu par pressage et par le suivi électrophorétique des caséines non dégradées. Les teneurs en fractions azotées solubles dans le TCA 12% étaient très similaires, avec toutefois une différence significative, à 6 mois d'affinage, entre fromages LP et fromages MF. Cette différence n'était pas retrouvée lors de l'analyse des composants azotés des jus. Sur un autre plan, la comparaison des extraits aqueux et des jus montrait que ces derniers contenaient systéma...

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Section: Monitoring Of Proteolysis In Cheese Andjuicementioning

confidence: 99%

“…Table VII also shows that the third protein group (protein breakdown fraction 2) with a lower molecular mass th an para-x-casein increased throughout ripening. Basch et al (1989) indicated that when Cheddar chee se is young, the per- …”

Section: Aminomentioning

confidence: 99%

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Roy¹,

Pitre²,

Blanchette³

et al. 1997

Lait

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“…Finally, the protein fraction of miniature cheeses was extracted according to the methodology described by Basch et al (1989), and analysed by SDS-PAGE as previously described.…”

Section: Fresh-type Miniature Cheeses Manufacture and Yield Determinmentioning

confidence: 99%

Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium

Chávez-Garay

Gutiérrez‐Méndez

Valenzuela-Soto

et al. 2015

CyTA - Journal of Food

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The berries of Solanum elaeagnifolium (trompillo) have been used since ancient time in Chihuahua, Mexico, as a milk coagulant in cheese making. This article describes an approach to the characterization of the plant coagulant from trompillo. From the main results, it was noticed that only the yellow berries of trompillo have proteolytic and milk-clotting activity. These activities were observed in the crude extracts (CEs) obtained from both seeds and fruit peels of yellow berries. The proteolytic activities of these CEs ranged from 6.0 to 8.5 U-Gly/mg, although the absence of NaCl in the CEs decreased their activities significantly. The milk-clotting activities of CEs from the berries of trompillo (4347-2564 MCA) were similar to those reported for other plant coagulants. Some CEs had a similar ratio of milkclotting activity/proteolysis as rennin and chymosin. This plant coagulant produced an unspecific hydrolysis on caseins, increasing the yield in fresh-type miniature cheese.Keywords: Solanum elaeagnifolium; plant coagulant; silverleaf nightshade; trompillo; fresh cheese Las bayas de Solanum elaeagnifolium (trompillo) se han utilizado por años en la elaboración de queso en Chihuahua, México. Este trabajo describe los avances en la caracterización del coagulante vegetal obtenido del trompillo. Se encontró que solo las bayas amarillas del trompillo presentaban actividad proteolítica y coagulante (en leche). Estas actividades se observaron en los extractos crudos (CE) obtenidos tanto de las semillas como de las cáscaras de los frutos amarillos. Las actividades proteolíticas de estos CEs fueron de 6.0 a 8.5 U-Gly/mg, aunque la ausencia de NaCl disminuyó significativamente su actividad. La actividad coagulante de los CEs obtenidos del trompillo (4347 a 2564 MCA) fueron similares a los reportados en otros coagulantes de plantas. Además, algunos CE presentaron un proporción de actividad coagulante/proteólisis similar al de la renina y quimosina. Finalmente, este coagulante vegetal produce una hidrólisis inespecífica en la caseína, incrementando el rendimiento en queso Fresco miniatura.

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“…STD is the standard molecular weight marker and α-CN and β-CN are pure standards of these compounds. The various protein bands have been identified based on their relative positions on the SDS-PAGE gel, with reference to literature (Basch et al 1989). The black rectangles indicate two regions of interest, named region A or region B.…”

Section: Proteolysis During Ripeningmentioning

confidence: 99%

“…These regions include the products from the degradation of α s1 -CN, α s2 -CN and β-CN (Basch et al 1989), which could indicate proteolytic differences as a result of different rennet concentrations. Proteolytic products can also be generated by plasmin or can be used by bacteria within the cheese, so these patterns could also reflect different rates of metabolism in the cheese.…”

Section: Proteolysis During Ripeningmentioning

confidence: 99%

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

Soodam

Ong

Powell

et al. 2015

Dairy Sci. & Technol.

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Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used and the concentration applied can affect the ripening process. In this work, reduced-fat Cheddar cheese was produced using different concentrations of microbial rennet (Hannilase; 0.026, 0.052 and 0.150 international milk clotting units (IMCU).g −1 of milk) as well as recombinant camel chymosin (0.052 IMCU.g −1 of milk). The composition of the resulting cheeses was not statistically different, but the ratio of pH 4.6 soluble nitrogen/total nitrogen (pH 4.6-SN/TN) increased significantly with increasing Hannilase rennet concentration. This ratio was also significantly lower in the cheese made with recombinant camel chymosin at a similar rennet concentration. Microstructural, biochemical and textural changes in the cheese were also monitored during ripening. The gel made with a high rennet concentration was qualitatively more porous but these changes in porosity were not reflected in the freshly pressed cheese. After 31 weeks of ripening, the cheese made with recombinant camel chymosin had a thicker protein network compared to the cheese made with microbial rennet (Hannilase), possibly due to lower proteolysis. Most of the Hannilase rennet was lost to the whey when the rennet was increased above the concentration of 0.052 IMCU.g as the texture was not significantly affected at the end of the observed ripening period. Recombinant camel chymosin may potentially be used as a substitute for products requiring lower proteolysis during ripening. However, the texture of this cheese was harder than the cheese made with Hannilase rennet at the end of the ripening period.

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Development of a Quantitative Model for Enzyme-Catalyzed, Time-Dependent Changes in Protein Composition of Cheddar Cheese During Storage

Cited by 56 publications

References 9 publications

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk

Partial characterization of a plant coagulant obtained from the berries ofSolanum elaeagnifolium

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

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