Secondary Proteolysis of Cheese During Ripening: A Review

Rank, T.C.; Grappin, R.; Olson, N.F.

doi:10.3168/jds.s0022-0302(85)80895-x

Cited by 116 publications

(64 citation statements)

References 21 publications

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“…Proteolysis is the principal event of cheese ripening and starts with the initial breakdown of the caseins through the action of coagulants and indigenous proteinases in milk. Through the action of bacterial proteases and peptidases during secondary proteolysis, a large number of peptides of variable chain length are released from the protein [99]. In Emmental, for example, in a Swiss study [14] more than 100 and in a French study [28] 91 watersoluble peptides were found in cheeses aged 4, 13, 36 and 50 d; similarly, a total of 107 peptides were identified in protein fractions of artisanal or industrial Manchego cheese after 4 and 8 months of ripening [34].…”

Section: Introductionmentioning

confidence: 99%

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

Sieber

Bütikofer

Egger

et al. 2009

Dairy Sci. Technol.

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-During the ripening of cheese, a large number of peptides are formed from casein. Some of these peptides have been shown to exert an antihypertensive effect due to their angiotensin-I-converting enzyme (ACE)-inhibitory activity. Recently, several studies have investigated the ACE-inhibiting potential of cheese, and various ACE-inhibiting peptides have been isolated and identified from different cheese varieties. The present review focuses on the occurrence of two tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in cheese. These tripeptides were first described in fermented-milk products and have been demonstrated to exert a blood pressure-lowering effect in humans with mild hypertension. The influence of cheesemaking and ripening on the release of ACE-inhibiting peptides is revealed. Finally, the antihypertensive potential of cheese with high ACE-inhibitory activity is discussed with regard to the bioavailability of the peptides involved.

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Section: Introductionmentioning

confidence: 99%

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

Sieber

Bütikofer

Egger

et al. 2009

Dairy Sci. Technol.

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“…relies on the metabolic activities of bacterial colonies, leading to the formation of flavors and textures of cheese (11,25). So far, ripening has always been described with average processes on the cheese scale with destructive techniques like grinding (5, 12, 23) or slicing (10), and microgradients of nutrients and metabolites are thus assumed to occur between colonies in the cheese matrix.…”

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Spatial Distribution of Bacterial Colonies in a Model Cheese

Jeanson

Chadœuf

Madec

et al. 2011

Appl Environ Microbiol

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In most ripened cheeses, bacteria are responsible for the ripening process. Immobilized in the cheese matrix, they grow as colonies. Therefore, their distribution as well as the distance between them are of major importance for ripening steps since metabolites diffuse within the cheese matrix. No data are available to date about the spatial distribution of bacterial colonies in cheese. This is the first study to model the distribution of bacterial colonies in a food-type matrix using nondestructive techniques. We compared (i) the mean theoretical three-dimensional (3D) distances between colonies calculated on the basis of inoculation levels and considering colony distribution to be random and (ii) experimental measurements using confocal microscopy photographs of fluorescent colonies of a Lactococcus lactis strain producing green fluorescent protein (GFP) inoculated, at different levels, into a model cheese made by ultrafiltration (UF). Enumerations showed that the final numbers of cells were identical whatever the inoculation level (10 4 to 10 7 CFU/g). Bacterial colonies were shown to be randomly distributed, fitting Poisson's model. The initial inoculation level strongly influenced the mean distances between colonies (from 25 m to 250 m) and also their mean diameters. The lower the inoculation level, the larger the colonies were and the further away from each other. Multiplying the inoculation level by 50 multiplied the interfacial area of exchange with the cheese matrix by 7 for the same cell biomass. We finally suggested that final cell numbers should be discussed together with inoculation levels to take into account the distribution and, consequently, the interfacial area of colonies, which can have a significant influence on the cheese-ripening process on a microscopic scale.During cheese making, regardless of the cheese type, bacteria are immobilized in the curd during the coagulation step. It is generally accepted that 90% of the bacteria present in the milk are retained, trapped in the curd, while only 10% are lost in the whey during draining (16). In cheeses made by ultrafiltration (UF), the draining step is absent, and 100% of the cells are then retained in the curd. In any case, after immobilization by coagulation, each inoculated bacterial cell is assumed to grow, generating a colony inside the curd. Colonies are then spread within the cheese curd, and they interact with the cheese matrix during ripening. Consequently, the ripening process must take place on a microscopic scale around colonies. Only studies showing microscopic examinations of bacterial colonies in cheese either by electronic microscopy (24) or, more recently, by confocal laser scanning microscopy (7, 19) have been reported.The ripening process (proteolysis, lipolysis, amino acid catabolism, and the production of organic acids, etc.) relies on the metabolic activities of bacterial colonies, leading to the formation of flavors and textures of cheese (11,25). So far, ripening has always been described with average processes on the che...

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“…Protein hydrolysis is probably the most important biochemical event during the ripening of most cheese varieties, with a major impact on flavour and texture RANK et al 1985). The consistency of cheese affects its eating quality, usage properties (cutting, grating, etc.…”

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confidence: 99%

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

Němcová¹,

Štětina²,

Valentová³

2001

Czech J. Food Sci.

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Composition and rheological and sensory properties of Gouda cheese with different time of ripening (4 weeks, 4, 10, and 14 months) was evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of casein proteolysis products. These properties were compared to those determined in Eidamský blok cheese with ripening time of 4 weeks. According to rheological evaluation, cheese hardness increased with ripening time. Sensory evaluation showed that hardness between fingers and in mouth increased and, on the other hand, the elasticity between fingers and in mouth as well as cohesiveness decreased with ripening time because of proteolysis. Based on the intensity sensory evaluations, the salt taste appears more intensive whereas the sour and bitter tastes were less intensive in Gouda cheese. Gouda cheese was evaluated as more pleasant in all three tastes in the hedonic sensory evaluation. The width and depth of ripening increased quite fast in Gouda cheese up to 10 months of maturation. In a four-week old Eidamský blok cheese the slightly lower values of ripening width and depth were obtained. The electrophoretic evaluation showed that the number of identifiable zones rose with ripening time. The growing content of γ 1 -casein, proteose peptone fraction 5, and γ 2 /γ 3 -caseins, which are the products of β-caseins hydrolysis, can be observed as the increase of their zone intensity.Keywords: proteolysis; cheese; rheology; sensory evaluation; electrophoresis 68 Vol. 19, Czech J. Food Sci.Chemical Analysis. The moisture and salt content of each analysed cheese was measured by standard methods (ARDÖ & POLYCHRONIADOU 1999). The extent of proteolysis was assessed from the measurement of total nitrogen, nitrogen soluble in 12% TCA, and nitrogen soluble at 4.6 pH (ARDÖ 1999) by the Kjeldahl method using Kjeltec Auto Plus 1030 Analyser (Tecator, Sweden).Rheological Analysis. Rheological properties were measured by the penetrometer PNR 10 (Penetrotest Instruments, Dahlewitz) connected with the computer by means of a universal multimeter Mettex M 4650 CR. The rate of transmission was three values per second. Penetration was measured by a 30° cone having 150 g total weight at 20°C for 30 s. It was determined 4 mm below top surface and above bottom surface, and then every 8 mm up to cheese centre.Sensory Analysis. The sensory analysis was performed under conditions specified by the international standard (ISO 6658-1985: Sensory analysis -Methodology -General guidance) in a special test room equipped with six computerized test booths (ISO 8589-1988: Sensory analysis -Methodology -General guidance for the design of test rooms). The assessor panel consisted of the persons selected, trained and monitored in keeping with the international standard (ISO 8586-1989: Sensory analysisGeneral guidance for the selection, training and monitoring of assessors -selected assessors). The assessors had at least 6 months' experience in texture evaluation.Samples size...

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Secondary Proteolysis of Cheese During Ripening: A Review

Cited by 116 publications

References 21 publications

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties

Spatial Distribution of Bacterial Colonies in a Model Cheese

Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

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