Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

“…This experimental approach involved parallel monitoring of intracellular enzyme release which enabled clear trends in cell physiology from FCM data to be related to single strain-related differences in viability and permeabilisation properties during ripening. Other such studies on the fate of starter LAB and their intracellular enzymes during Cheddar cheese manufacture and ripening include those of Kilcawley, Nongonierma, Hannon, Doolan, and Wilkinson (2012), Rulikowska et al (2013) Doolan et al (2014), Yanachkina et al (2016). While no direct statistical correlation between plate count data in cheese and FCM numbers were reported by these authors, a general decline in viability during ripening was reflected by plate counts and by FCM data for non-viable populations.…”

The impact of reduced sodium chloride content on Cheddar cheese quality

“…Autolysis in cheese extracts was assayed in triplicate over ripening by measuring the activity of the released intracellular enzymes, lactose dehydrogenase (LDH) and post-proline dipeptidyl aminopeptidase (Pep X), as described by Kilcawley, Nongonierma, Hannon, Doolan, and Wilkinson (2012). The final supernatant was diluted in 50 mM potassium phosphate buffer at pH 7.0 and assayed for both LDH and Pep X activity.…”

Use of an exogenous carboxypeptidase to accelerate proteolysis in Reggianito cheese

“…They did not observe any significant differences in WSN fraction between the studied cheeses but they observed higher levels of PTA-N fraction in experimental cheeses, particularly in those with encapsulated enzymes. Kilcawley et al (2012) evaluated the effect of the addition of enzyme preparations on Cheddar cheese ripening. They found that Accelerzyme ® CPG …”

“…These results are in agreement with those reported by Azarnia et al (2011), who observed increased levels of free amino acids in Cheddar cheeses manufactured with free exogenous aminopeptidases. Kilcawley et al (2012) concluded that the carboxypeptidase activities during ripening in cheese with added carboxypeptidase were significantly higher than in control cheese. However, the levels of total free amino acids of CPG cheeses were not significantly different from those corresponding to control cheeses at the same ripening time.…”

“…Kilcawley et al (2012) studied the effect of enzyme addition on rheological properties of cheese by the texture profile analysis and found no statistical difference between control and CPG cheeses for any sensory texture attribute. They found that CPG cheeses were associated with sensory characteristics of aged Cheddar.…”