Proteolysis During Cheese Manufacture and Ripening

Fox, Patrick F.

doi:10.3168/jds.s0022-0302(89)79246-8

Cited by 550 publications

(388 citation statements)

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“…Proteolysis, however, plays a direct role in development of the desired texture, aroma and background flavor intensity in Most matured cheese (Fox, 1987;1988-19891989). The role played by lactobacilli in development of desirable cheese flavor is equivocal.…”

Section: Introductionmentioning

confidence: 99%

Proline-Specific Peptidases of Lactobacillus casei Subspecies

Najafi

Lee

1994

Journal of Dairy Science

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Section: Introductionmentioning

confidence: 99%

Proline-Specific Peptidases of Lactobacillus casei Subspecies

Najafi

Lee

1994

Journal of Dairy Science

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“…This is in agreement with the results found for other cheeses from sheep's, goat's or cow's milk [ 8,27] and it might be explained by the low pH (4.26-4.38) during ripening and storage of Teleme cheeses that does not favor the hydrolysis of β-CN by plasmin. Moreover, the high NaCl content of white-brined cheeses results in retarding β-CN hydrolysis [7]. The decrease (P < 0.05) in the total area of bands of the WSN in PAGE of all cheeses during the ripening period is due to the continuous hydrolysis of the large peptides to small peptides and amino acids, and to diffusion of whey proteins into brine.…”

mentioning

confidence: 99%

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

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-Teleme cheese was made from ovine, caprine and bovine milk with thermophilic (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophilic (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) and mixed thermophilic-mesophilic (1:1) cultures. Nine lots of cheese each time (five repetitions) were made in order to study the proteolysis of cheeses during ripening and storage up to 6 months. All cheeses showed similar profiles of proteolysis. However, the rate of proteolysis was different. The thermophilic and the mesophilic cultures resulted in cheeses with the highest and the lowest degree of proteolysis, respectively. Proteolysis was of a descending order in cheeses made from sheep's, goat's and cow's milk when estimated on the basis of nitrogenous fractions (total nitrogen, water soluble nitrogen, nitrogen soluble in 5% phosphotungstic acid and nitrogen soluble in 12% trichloroacetic acid), whereas it was highest in cow's milk cheeses and lowest in goat's milk cheeses when estimated on the basis of electrophoresis and RP-HPLC. Multivariate analysis of the data revealed that cheeses could be more correctly clustered by the type of milk or culture than by the stage of ripening. Résumé -Influence du type de lait et de levain sur la protéolyse de fromage Télémé au cours de l'affinage. Du fromage Télémé a été fabriqué avec du lait de brebis, du lait de chèvre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mésophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mésophiles (1 : 1). Neuf fabrications (cinq répétitions) ont été réalisées pour étudier la protéolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil protéolytique similaire, mais le degré de protéolyse était différent. Les fromages fabriqués avec des levains thermophiles étaient les plus protéolysés et ceux fabriqués avec des levains mésophiles les moins protéolysés. La protéolyse observée, estimée par les fractions azotées (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chèvre et lait de vache mais elle était la plus forte pour le fromage préparé avec du lait de vache et la plus faible pour le fromage préparé avec du lait de chèvre quand elle était estimée par électrophorèse et HPLC phase inverse. L'application de l'analyse multivariée a révélé que la classification des fromages était plus correcte avec le type de levains lactiques ou de lait utilisés qu'avec le degré de maturation.Télémé / fromage en saumure / protéolyse / levain / maturation

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“…Cheese composition was analyzed on the day of manufacture. Moisture content of the cheeses was determined by the method of an oven drying [4], fat by the Gerber method [5], total protein by the macro-Kjeldahl procedure [6] and salt content [7]. All determinations were carried out on three different sections of each cheese and values were averaged.…”

Section: Compositional Analysismentioning

confidence: 99%