Proteolysis in Mozzarella Cheese During Refrigerated Storage

Farkye, N.Y.; Kiely, L.J.; Allshouse, R.D.; Kindstedt, Paul S.

doi:10.3168/jds.s0022-0302(91)78300-8

Cited by 93 publications

(56 citation statements)

References 7 publications

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“…Protease from CP is also heat sensitive (more than chymosin) but if it survives the heat treatment, it is highly proteolytic [43]. Though this enzyme degraded both α s1 -casein and β-casein in pure solutions, it more specifically hydrolyzed β-casein in Gouda [43], Cheddar [4,34] and Mozzarella [13,48] cheeses.…”

Section: Breakdown Of Casein Fractionsmentioning

confidence: 99%

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Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes

Dave

Sharma

McMahon

2003

Lait

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-Low moisture part-skim (LMPS) Mozzarella cheeses were made with single culture (SC) of Streptococcus thermophilus or mixed culture (MC) of Streptococcus thermophilus andLactobacillus helveticus using 1× or 6× of cheese coagulants chymosin or Cryphonectria parasitica (CP). Cheeses were analyzed for total solids, fat, protein, ash, salt, and calcium on day 1. Changes in melt characteristics and proteolysis during storage (4 °C) were monitored on 1, 7, 15, and 30 days (d). After 30 d storage, melt area as measured by modified Schreiber test increased only by approximately 2 times in cheeses made with SC as against 3-4 times in the cheeses made with MC. On d 30, creep test showed that the fall in height decreased by approximately 4-5 times in the SC cheeses but approximately 7-9 times in the cheeses made with MC when compared with the values obtained on d 1 for corresponding cheeses. Melt characteristics on d 7 for cheeses prepared with MC almost corresponded to that of d 30 cheeses made with SC, suggesting faster ripening and increase in melt of cheeses made with MC. Soluble nitrogen was also higher in MC cheeses as compared to those made using SC only. The degradation of total α s -casein was higher in the chymosin cheeses and that of β-casein in the CP cheeses. The degradation of casein fraction f was higher in MC cheeses as compared to those prepared with SC only. After 30 d storage, the highest percentage breakdown of α s -casein was approximately 75% in cheeses made with MC using 6× chymosin and that of β-casein was approximately 50% in cheese samples prepared with MC using 6× coagulant from Cryphonectria parasitica. Meltability of Mozzarella cheese was better correlated to hydrolysis of β-casein and was comparable to soluble nitrogen but least to α s -casein.

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Section: Breakdown Of Casein Fractionsmentioning

confidence: 99%

“…bulgaricus [31,32]. Different coagulating enzymes are also known to have different specificity towards casein [13,34,48]. Protease from Cryphonectria parasitica is more proteolytic and specific towards β-casein compared to chymosin, which is less proteolytic and more specific towards α s -casein [48].…”

Section: Introductionmentioning

confidence: 99%

Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes

Dave

Sharma

McMahon

2003

Lait

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“…Pasta filata processing is carried out at very high temperatures (~80°C) that are expected to inactivate residual enzyme. But, considerable residual chymosin activity has been also suggested by Farkye et al (1991) and by Moatsou et al (2001) based on their findings about proteolysis in Mozzarella and Kasseri cheese, respectively. Also, Bansal et al (2009) have found higher residual activity in Mozzarella cheeses than in Emmental cheese.…”

Section: Residual Chymosin Activitymentioning

confidence: 99%

Proteolysis and related enzymatic activities in ten Greek cheese varieties

Nega

Moatsou

2011

Dairy Science & Technol.

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The objective of this study was to assess indices of proteolysis and related enzymatic activities of various cheese varieties produced in Greece. Physicochemical composition, extent of proteolysis (nitrogen fraction and reversed-phase high-performance liquid chromatography (RP-HPLC) profiles of cheese soluble fraction) and residual chymosin and plasmin activities were analyzed in 57 commercial samples, grouped according to cheesemaking technologies. The mean values of soluble nitrogen fraction on total nitrogen and trichloroacetic acid-soluble nitrogen fraction on total nitrogen did not differ significantly between the different cheese varieties, with mean values of 16.03% and 9.97%, respectively. Brined cheeses had the highest mean residual chymosin activity 0.166 International Milk Clotting units (IMCU).g −1 of cheese dry matter and the lowest mean plasmin plus plasminogen-derived activity 3.88 U.g −1 of cheese. The respective values for Gruyère and hard type cheeses were 0.029 and 0.047 IMCU.g −1 of cheese dry matter for chymosin and 6.22 and 6.94 U.g −1 of cheese for plasmin. It was interesting that both enzymatic activities were high in pasta filata type cheeses, i.e., respective mean values of 0.086 IMCU. g −1 of cheese dry matter and 7.42 U.g −1 of cheese. Intermediate regions on the RP-HPLC profiles were positively correlated with residual chymosin activity and negatively correlated with plasmin activity. It was concluded that cooking at pH close to cheesemilk pH and pressing are the most important technological factors both for proteolysis and activity of major proteolytic enzymes in various cheese varieties.

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“…La proteólisis en los quesos está afectada por una multitud de factores incluidos la actividad residual del coagulante, las proteasas nativas de la leche y las proteasas y peptidasas del fermento, el pH, la relación casesína:humedad y sal:humedad y la temperatura de maduración (Farkye et al, 1991;Hayaloglu et al, 2004).Debido a su importancia en las propiedades del queso, la evaluación de la proteólisis tiene una gran relevancia en temas relacionados con la calidad, la autenticidad y el control de procesos (Coker et al, 2005).…”

Section: I432 Salado En Masaunclassified

“…Estudios realizados en queso Mozzarella han reportado que la sal no afecta la cantidad de péptidos solubles o la proporción de hidrólisis de α s1 -caseína o β-caseína (Farkye et al, 1991), sin embargo otros estudios han reportado que la sal aumenta la proteólisis (Lawrence et al, 1987; y en otro trabajo se encontró que el aumento del contenido de sal en el queso reduce ligeramente la velocidad y extensión de la proteólisis en todas las etapas de maduración (Hayaloglu et al, 2002).…”

Section: I432 Salado En Masaunclassified

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

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Proteolysis in Mozzarella Cheese During Refrigerated Storage

Cited by 93 publications

References 7 publications

Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes

Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes

Proteolysis and related enzymatic activities in ten Greek cheese varieties

Estudio De La Transferencia De Masa en El Salado en Seco De Queso De Cabra Y Sus Implicaciones Durante La Maduración

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