Biochemical Catalysts in Life and Industry

Prescott, S. C.; Effront, Jean; Venable, C. S.

doi:10.2307/3221457

Cited by 16 publications

(20 citation statements)

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“…On incubating calf chymosin with 4 μL of blood serum from different species for 15–120 min, the RCT of milk at 30°C increased significantly (Table 1). These results are in agreement with previous reports that the coagulation of milk by rennet is inhibited by the blood serum of different species (Rödén 1887; Hedin 1910; Effront 1917; Maeno and Simamura 1949; Tsugo and Yamauchi 1953; Oeda and Sakaino 1962; Akaeda et al. 1971a,b; Singh and Ganguli 1973; Huppertz et al.…”

Section: Resultssupporting

confidence: 93%

“…The results of this study suggest that the blood serum from different species was not a very effective inhibitor of milk clotting activity when added to the milk simultaneously with the coagulant (results not shown). Hedin (1910), Effront (1917) and Tsugo and Yamauchi (1953) also reported that, as the inhibitor in blood serum affects the coagulant and not the proteins of the milk, the blood serum and rennet should be preincubated before adding to milk in order to allow the inhibition reaction to go to completion. Hence, in this study, the coagulant was preincubated with the blood serum before adding it to milk.…”

Section: Resultsmentioning

confidence: 99%

“…Rödén (1887) reported that horse or porcine blood serum also inhibits the milk clotting activity of rennet. Since then there have been several reports on the ‘anti‐rennet’ properties of blood serum from various species (Hedin 1910; Effront 1917; Maeno and Simamura 1949; Tsugo and Yamauchi 1953; Oeda and Sakaino 1962; Akaeda et al. 1971a,b; Singh and Ganguli 1973), but there are few comparative data available on the effect of different levels of blood serum from various species on the milk clotting activity of different coagulants.…”

Section: Introductionmentioning

confidence: 99%

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Inhibition of rennets by blood serum

Bansal¹,

Fox

McSweeney

2010

Int J of Dairy Tech

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Incubation of calf chymosin with the serum from blood of various mammalian species before addition to milk reduced its milk‐clotting activity at 30°C; the inhibitory potency of the sera was in the order horse > goat > cattle > donkey = human. For all species, inhibition of calf chymosin increased on increasing both the incubation time and the level of blood serum. Horse blood serum inhibited other milk coagulants in the order porcine pepsin > Cryphonectria parasitica proteinase = calf chymosin > Rhizomucor miehei proteinase = bovine pepsin. Methylamine‐treated blood serum did not inhibit calf chymosin, suggesting that α2‐macroglobulin may be the principal inhibitor of rennet in blood serum.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inhibition of rennets by blood serum

Bansal¹,

Fox

McSweeney

2010

Int J of Dairy Tech

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“…Thornley and Hilton (103) also claim sterilization by acid, but in this case one treatment with very strong acid in the presence of sodium chloride is used. Sterilization by iodine waa found practicable as long ago as 1900 (Morgenroth quoted by Effront,27).…”

Section: B Sterilization Of Extracts Containing Renninmentioning

confidence: 99%

Rennin and the Clotting of Milk

Nj¹

1954

Advances in Enzymology - And Related Areas of Molecular Biology

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“…Coagulant activity is inhibited by equine blood serum [2,3,8,13,33]. Since the coagulant is mainly responsible for the formation of pH 4.6-soluble nitrogen [21,36], the lower level of primary proteolysis in the experimental cheeses suggests that the activity of chymosin was inhibited in those cheeses.…”

Section: Ph 46-soluble Nitrogenmentioning

confidence: 99%

Inhibition of rennet activity in cheese using equine blood serum

Bansal

Fox

McSweeney

2010

Dairy Sci. Technol.

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-The objective of this study was to inactivate chymosin in Cheddar-type cheese curd using equine blood serum. This blood serum was added (0.1-2%, v/v) to cheesemilk at 15°C after completion of the first phase of renneting and before aggregation of the rennet-altered casein micelles, to inhibit the residual coagulant in Cheddar-type cheeses. Throughout ripening the level of pH 4.6-soluble nitrogen expressed as a percentage of total nitrogen was significantly higher in the control cheeses than in experimental cheeses and was about twice that of the experimental cheeses after ripening for 180 days. During ripening, there was almost no hydrolysis of α s1 -casein in the cheeses made from milk containing 0.25-2% blood serum. Throughout ripening there were large quantitative differences between the peptide profiles of control and experimental cheeses. The results of this study suggest that the addition of equine blood serum to cheesemilk (0.25-2%) was very effective at inhibiting the residual chymosin activity in Cheddar-type cheeses during ripening; the activity of plasmin remained unaffected by the added blood serum. This study describes an easy and effective method for producing cheese curd free from residual coagulant activity, which will help to study the separate roles of the coagulant and other proteolytic enzymes in cheese ripening.equine blood serum / Cheddar cheese / chymosin / milk coagulationRésumé -Inhibition de l'activité de la présure dans les fromages par le sérum sanguin de cheval. L'objectif de cette étude était d'inactiver la chymosine dans le caillé de fromage de type Cheddar par du sérum sanguin de cheval. Du sérum sanguin de cheval a été ajouté (0,1 à 2 % v/v) au lait destiné à la fabrication du fromage à une température de 15°C après la prise et avant l'agrégation des micelles de caséine modifiées par la présure, afin d'inhiber l'agent coagulant *Corresponding author (通讯作者): n.bansal@uq.edu.au Dairy Sci. Technol. 90 (2010) Article published by EDP Sciences résiduel dans les fromages de type Cheddar. Tout au long de l'affinage, le niveau d'azote soluble à pH 4,6 sur l'azote total (SN/TN) était significativement plus élevé dans les fromages témoins et était environ deux fois plus élevé que celui des fromages expérimentaux après 180 jours. Durant l'affinage, il n'y avait pratiquement aucune hydrolyse de la caséine α s1 dans les fromages fabriqués à partir de lait contenant de 0,25 à 2 % de sérum sanguin. Au cours de l'affinage, de grandes différences quantitatives étaient observées entre les profils peptidiques des fromages témoins et expérimentaux. Les résultats de cette étude suggèrent que l'addition de sérum sanguin de cheval au lait de fromagerie (0,25-2 %) se montrait un moyen efficace pour inhiber l'activité de la chymosine résiduelle dans les fromages de type Cheddar au cours de l'affinage ; l'activité de la plasmine restait inchangée. Cette étude décrit une méthode simple et efficace pour produire des caillés de fromage sans activité coagulante résiduelle, qui permettra d'étudier ...

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Biochemical Catalysts in Life and Industry

Cited by 16 publications

References 0 publications

Inhibition of rennets by blood serum

Inhibition of rennets by blood serum

Rennin and the Clotting of Milk

Inhibition of rennet activity in cheese using equine blood serum

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