Reduced Fat Cheddar Cheese from Condensed Milk. 3. Accelerated Ripening

Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp.

“…During ripening, b-CN does not undergo as much degradation as a s -CN (Brandsma et al, 1994;Mistry & Kasperson, 1998). This shows that the bacterial peptidases were able to hydrolyse a s -CN faster than b-CN.…”

“…These products, which appear in SDS-PAGE in the area between b-CN and b-lactogolobulin (Fig. 5) (Basch, Farrell, Walsh, Konstance, & Kumosinski, 1989;Brandsma, Mistry, Anderson, & Baldwin, 1994) serve as substrates for microbial proteinases and peptidases, which lead to the formation of smaller peptides and amino acids. The rate of hydrolysis of a s -CN and b-CN was, however, different between batches.…”

Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid

“…During ripening, b-CN does not undergo as much degradation as a s -CN (Brandsma et al, 1994;Mistry & Kasperson, 1998). This shows that the bacterial peptidases hydrolyse a s -CN more readily than b-CN.…”

Manufacture of Mozzarella cheese from highly‐concentrated skim milk microfiltration retentate depleted of whey proteins1

“…Fat was determined by Mojonnier ether extraction (AOACI, 1995). Electrophoresis (SDS-PAGE) was conducted according to Brandsma et al (1994) on skim milk, MF retentate, MF permeate and MF cheese whey. Total calcium was determined by a modi®ed atomic absorption analysis procedure (Brooks et al, 1970), in which samples were mixed with 12% TCA and ®ltered through Whatman # 541 ®lter paper (Whatman Int'l Ltd, Maidstone, UK).…”