Ultrafiltration of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening

Benfeldt, Connie

doi:10.1016/j.idairyj.2005.10.016

Cited by 40 publications

(52 citation statements)

References 32 publications

(38 reference statements)

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“…Plasmin activity changes according to the pH and so varies from one dairy product to another. For example, it slightly increases during cheddar (Barrett et al 1999) or Danbo (Benfeldt et al 1997) cheese ripening and decreases during Saint-Paulin cheese ripening (Bastian et al 1991). It appears that proteolysis due to plasmin produces off-flavors earlier than lipolysis due to lipase in pasteurized milk with high SCC (Ma et al 2000).…”

Section: Plasmin Increase During Mastitismentioning

confidence: 99%

Mastitis impact on technological properties of milk and quality of milk products—a review

Maréchal

Thiéry²,

Vautor

et al. 2011

Dairy Science & Technol.

150

139

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The consequences of mastitis on the technological properties of milk and on the quality of milk products are widely reported in the literature. Besides, recent advances have shed light on the mechanisms involved in the udder response and subsequent milk changes in mastitis cases. This review gives an update on the literature regarding the impact of mastitis on milk composition and processing properties and collates recent data regarding the mechanisms involved in mastitis effects. It is an attempt to link field observations and experimental studies in order to better understand how mastites affect so dramatically the technological properties of milk. Both bovine and small ruminant milks are considered and a special emphasis is given on the role of staphylococci, streptococci, and Escherichia coli, the most common causative agents of mastitis.

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Section: Plasmin Increase During Mastitismentioning

confidence: 99%

Mastitis impact on technological properties of milk and quality of milk products—a review

Maréchal

Thiéry²,

Vautor

et al. 2011

Dairy Science & Technol.

150

139

View full text Add to dashboard Cite

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“…The preparation of cheese extract was based on the method of Benfeldt et al (1997). In brief, 10 g of grated cheese were mixed with 90 mL of trisodium citrate 0.1 mol.L −1 containing 12 mmol.L −1 ε-aminocaproic acid (EACA).…”

Section: Measurement Of Plasmin Activitymentioning

confidence: 99%

“…Plasmin activity has been studied in various cheese varieties, i.e., Cheddar (Farkye and Fox 1992), Gouda (Scherze et al 1994), Swiss type (Baer et al 1997), Danbo (Benfeldt et al 1997), Mozzarella type , and miniature cheeses. More recently, plasmin activity has been determined in Italian cheeses and curds made from ovine or caprine milk (Albenzio et al 2004;Cortellino et al 2006).…”

Section: Introductionmentioning

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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“…Calvo et al [23] reported greater breakdown of β-casein during ripening of Cheddar-type cheese manufactured from milk heated to 110 • C for 30 s than in cheese made from pasteurised milk, but Benfeldt et al [12] attributed reduced hydrolysis of β-and α s2 -caseins in Danbo cheese made from milks heated to 90 • C for 60 s to thermal inactivation of the plasminogen activation system and heat-induced interactions between the plasminogen activation system and β-lactoglobulin. Guinee et al [55] reported higher levels of primary proteolysis and reduced levels of smaller peptides and amino acids in cases of increased levels of whey protein denaturation in cheeses manufactured from UF retentate produced from strongly heated milk.…”

Section: Heat Treatments Other Than Pasteurisationmentioning

confidence: 99%

“…Furthermore, flavour development in hard and semi-hard cheese made from UF retentate is generally slow, which has been related to a reduced rate of proteolysis of caseins during ripening of such cheese [11,98], probably resulting from retention of inhibitors of chymosin and plasmin in the UF retentate [11].…”

Section: Ultrafiltrationmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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Ultrafiltration of cheese milk: Effect on plasmin activity and proteolysis during cheese ripening

Cited by 40 publications

References 32 publications

Mastitis impact on technological properties of milk and quality of milk products—a review

Mastitis impact on technological properties of milk and quality of milk products—a review

Proteolysis and related enzymatic activities in ten Greek cheese varieties

Pre-treatment of cheese milk: principles and developments

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