Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-19T10:39:29.376Z Has data issue: false hasContentIssue false
  • English
  • Français

Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci

Published online by Cambridge University Press:  01 June 2009

Barry A. Law  and
Anne S. Wigmore
Barry A. Law
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Anne S. Wigmore
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Intracellular cell-free enzyme extracts (CFE) of cheese starter bacteria significantly enhanced the flavour-accelerating effect of commercial neutral proteinase without increasing the gross proteolysis in Cheddar cheese. Peptide and amino acid N were released more rapidly in CFE-treated cheeses, compared with those treated with neutral proteinase or untreated controls.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 4 , November 1983 , pp. 519 - 525
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anderson, M. & Andrews, A. T. 1977 Progressive changes in individual milk protein concentrations associated with high somatic cell counts. Journal of Dairy Research 44 223–235Google Scholar
Creamer, L. K. & Olson, N. F. 1982 Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 47 631–636, 646CrossRefGoogle Scholar
Exterkate, F. A. 1975 An introductory study of the proteolytic system of Streptococcus cremoris strain HP. Netherlands Milk and Dairy Journal 29 303–318Google Scholar
Gasson, M. J. 1980 Production, regeneration and fusion of protoplasts in lactic streptococci. FEMS Microbiology Letters 9 99–102CrossRefGoogle Scholar
Law, B. A. 1980 Accelerated ripening of cheese. Dairy Industries International 45 15, 17, 19, 20, 22, 48Google Scholar
Law, B. A. 1982 Microbial proteolysis of milk proteins. In Food Proteins pp. 307–328. (Eds Fox, P. F. and Condon, J. J.) London: Applied Science PublishersGoogle Scholar
Law, B. A., Castañón, M. J. & Sharpe, M. E. 1976 The contribution of starter streptococci to flavourdevelopment in Cheddar cheese. Journal of Dairy Research 43 301–311Google Scholar
Law, B. A. & Sharpe, M. E. 1978 Formation of methanethiol by bacteria isolated from raw milk and Cheddar cheese. Journal of Dairy Research 45 267–275Google Scholar
Law, B. A., Sharpe, M. E. & Reiter, B. 1974 The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. Journal of Dairy Research 41 137–146CrossRefGoogle Scholar
Law, B. A. & Wigmore, A. S. 1982 a Accelerated cheese ripening with food grade proteinases. Journal of Dairy Research 49 137–146Google Scholar
Law, B. A. & Wigmore, A. S. 1982 b Microbial proteinases as agents for accelerated cheese ripening. Journal of the Society of Dairy Technology 35 75–76Google Scholar
McGugan, W. A., Emmons, D. B. & Larmond, E. 1979 Influence of volatile and non-volatile fractions on the intensity of Cheddar cheese flavour. Journal of Dairy Science 62 398–403Google Scholar
Marschke, R. J., Nickerson, D. E. J., Jarrett, W. D. & Dulley, J. R. 1980 A cause of increased proteolysis in Cheddar cheese manufactured from milk containing added Maxilact. Australian Journal of Dairy Technology 35 84–88Google Scholar
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. 1969 Hydrolysis of fat and protein in small cheeses made under aseptic conditions. Journal of Dairy Research 36 65–76Google Scholar
Reville, W. J. & Fox, P. F. 1978 Soluble protein in Cheddar cheese: a comparison of analytical methods. Irish Journal of Food Science and Technology 2 67–76Google Scholar
Sood, V. K. & Kosikowski, F. V. 1979 Accelerated Cheddar cheese ripening by added microbial enzymes. Journal of Dairy Science 62 1865–1872CrossRefGoogle Scholar
Stadhouders, J. & Veringa, H. A. 1973 Fat hydrolysis by lactic acid bacteria in cheese. Netherlands Milk and Dairy Journal 27 77–91Google Scholar
Terzaghi, B. E. & Sandine, W. E. 1975 Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29 807–813CrossRefGoogle ScholarPubMed
Woo, A. H. & Lindsay, R. C. 1982 Rapid method for quantitative analysis of individual free fatty acids in Cheddar cheese. Journal of Dairy Science 65 1102–1109Google Scholar