Other Applications of Combinatorial Peptide Libraries

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

“…3 B). This observation aligns with the findings of Pier Giorgio Righetti [ 23 ], who also reported a decrease in peak areas of the hydrolysate resulting from acidification.

Fig.

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“…Under the combined process of renneting and slow acidification, the partitioning of RA into curds exhibited an increase from 6.5 % of the total RA added to milk with 4 % protein, to 19.4 % of the total RA added to milk with 8.8 % protein. It is worth noting that the RA partitioning observed at 3 % milk protein aligns closely with the theoretical value of 6–7% for the final RA retention in cheese curds [ 23 ], and is similar to the reported 6 % retention in pressed Cheddar cheese [ 25 ]. In the absence of acidification, a similar pattern was observed, but with higher values (8.6–29.1 %), as there was less moisture expelled.…”

“…In the absence of acidification, a similar pattern was observed, but with higher values (8.6–29.1 %), as there was less moisture expelled. The RA retention values discovered in this study for curds derived from milk samples containing 2.5–7% protein, through the process of renneting and acidification, fall within the range of 5–17 % reported for typical Cheddar cheese [ 23 ]. These values are also close to the range of 8–15 % reported for miniature Cheddar cheese produced from whole milk with 4 % protein, as well as 14.5–19.5 RA units/kg of Cheddar cheese [ 18 ].…”

“…However, the findings presented in this study offer a contrasting perspective. Previous research has established a direct relationship between the concentration of the hydrolysate derived from the synthetic heptapeptide and RA through calf rennet [ 23 ]. Hence, in this study, the peak ratios were considered as equivalent to RA ratios, as previously described.…”