Dairy enzymology

Stepaniak, L.

doi:10.1111/j.1471-0307.2004.00144.x

Cited by 51 publications

(37 citation statements)

References 147 publications

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“…Plasmin, an alkaline milk protease, plays a major role in proteolysis (Stepaniak, 2004). Plasmin dissociates from casein micelles as the pH decreased (Yazıcı and Dervişoğlu, 2003) and its activity increases in the cheese .…”

Section: Electrophoretical Analysis In Tulum Cheesesmentioning

confidence: 99%

Effects of packaging materials on some ripening characteristics of Tulum cheese

Tarakçı

Durmuş²

2016

Mljekarstvo

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In this study the effects of different packaging materials on Tulum cheese made with cloth, stomach, animal skin, pot and plastic materials were investigated. Dry matter, ash, titratable acidity, salt, salt in dry matter, fat, total protein, water soluble nitrogen (WSN), trichloroacetic acid soluble nitrogen (TCA-SN), phosphotungstic acid soluble nitrogen (PTA-SN), electrophoretic casein fraction analyses, L*, a* and b* values in colour analyses and sensory characteristics were analysed. Dry matter 54.74-66.37 %, ash 3.93-4.79 %, titratable acidity 1.22-1.80 % as lactic acid, salt 2.48-3.93 %, salt in the dry matter 3.78-6.20 %, fat 21-43 %, total protein 17.20-23.16 %, WSN ratio 5.58-16.81 %, TCA-SN ratio 4.33-13.59 %, PTA-SN ratio 2.06-5.12 %, β-CN ratio 31.01-52.16 %, α s1 -CN ratio 33.52-47.84 %, and in colour measurements L*, a* and b* values ranged from 82. 18-84.39, 0.93-1.72 and 8.41-16.51, respectively. Accordingly it was clarified that the use of different packaging materials affected the composition of Tulum cheese and was related to from the cheese origin as well.

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Section: Electrophoretical Analysis In Tulum Cheesesmentioning

confidence: 99%

Effects of packaging materials on some ripening characteristics of Tulum cheese

Tarakçı

Durmuş²

2016

Mljekarstvo

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“…Kimozin (EC, 3.4.23.4) süt proteini ĸ-kazeini fenilalanin (105) -metionin (106) (Phe-Met) peptid bağından kırarak çözünmeyen para-ĸ-kazeini oluşturur, sonuçta sütün pıhtılaşmasını sağlar [13,14]. Kimozin bu işlem için çok spesifik olup aşırı bir proteoliz oluşturmadan proteinle peptidler arasında uygun oranı sağlamakta ve olgunlaşma sırasında peynirin acılaşmasını önlemektedir [4,15,16]. Kimozin pepsine göre daha yüksek pıhtılaştırma aktivitesine sahiptir ve bu peynir üretiminde istenen bir özelliktir.…”

Section: Hayvansal Kaynakli Pihtilaştiricilarunclassified

Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler

Çakmakçı¹,

Cantürk²,

Çakır³

2017

Akademik Gıda

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ÖZFarklı kaynaklardan elde edilip kullanıma hazır hale getirilen, kazeini pıhtılaştırıcı enzimlere sütü pıhtılaştıran enzim, peynir mayası veya rennet denir. Rennet (büyük oranda rennin/kimozin içeren), geviş getiren genç hayvanların midelerinin şirden bölümünden elde edilmekte ve peynir yapımında süt pıhtılaştırıcı olarak binlerce yıldır kullanılmaktadır. Dünyada peynir üretimi ve tüketimi giderek artış gösterirken buzağı renneti temininin giderek azalması, alternatif kaynaklardan buzağı renneti yerine kullanılabilecek enzim elde etme çalışmalarına hız kazandırmış, yüksek verimli üretim yöntemlerinin araştırılması zorunlu hale gelmiştir. Buzağı rennetine alternatif olarak yapılan çalışmalar; (i) bitkisel kaynaklardan elde edilen pıhtılaştırıcılar (bitkisel rennet), (ii) mikroorganizmalardan direkt olarak elde edilen ve proteolitik enzimlerden oluşan mikrobiyal peynir mayaları (mikrobiyal rennet), (iii) rennin enzimi üretiminde görevli genetik materyalin, belirli mikroorganizmalara aktarılması sonucu, bu mikroorganizmaların ürettiği rennin enzimine özdeş enzimlerden oluşan mikrobiyal peynir mayaları (rekombinant kimozin) olmak üzere sınıflandırılabilir. Rekombinant kimozin, gelişen gen teknolojisi ile birlikte hızla artan araştırmalara konu olmaktadır. Bu derlemede, hayvansal, bitkisel ve mikrobiyal kaynaklı enzimlerin/peynir mayalarının sütü pıhtılaştırma ve peyniri olgunlaştırma aşamalarındaki etkileri ele alınmıştır.Anahtar Kelimeler: Kimozin, Rennin, Rennet çeşitleri, Süt pıhtılaştırıcı enzim, Peynir An Overview of Milk-Coagulating Enzymes in Cheese Production and Recent Developments ABSTRACTEnzymes obtained from different sources and made ready for further use, which also coagulate caseins, are called milk coagulant enzyme, cheese rennet or rennet. For thousands of years, rennet (in general rennin/chymosin) from the abomasus section in stomachs of young ruminants animals has been obtained, and it has been used as milk coagulant in cheese making. As cheese production and consumption in the world have been increasing gradually, the steady declining supply of calf rennet has accelerated the acquisition of enzymes that can be used in place of alternative sources of calf rennet, and the search for highly efficient production methods has become compulsory. Studies on alternative sources for calf rennet are categorized as (i) the coagulants obtained from herbal sources (herbal rennet), (ii) the rennet source, the microbial cheese rennets consisting of proteolytic enzymes and obtained directly from microorganisms (microbial rennet), (iii) the transfer of genetic material responsible for rennin enzyme production to certain microorganisms, (recombinant chymosin), which is composed of enzymes identical to the renin enzyme that it produces. Recombinant chymosin is rapidly becoming a subject of research together with developing gene technology. In this review, the effects of animal, plant and microbial origin enzymes/cheese rennets on milk clotting and cheese ripening stages are discussed.

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“…Although such practice on farms and in processing plants reduces the spoilage by mesophilic microorganisms, it will not prevent deterioration by psychrotrophic microorganisms (12,26). Therefore, psychrotrophic microorganisms are predominant in raw milk microbiota during the storage, producing hydrolytic enzymes such as proteases and lipases which are responsible for many quality issues, defects and deterioration, resulting in the limited shelf-life of dairy products (3,20).…”

mentioning

confidence: 99%

“…Although psychrotrophs are usually destroyed by heat treatments, the extracellular enzymes produced by these microorganisms are usually thermostable, keeping their activities even after pasteurization and even ultrahigh temperature (UHT) treatments (8,25). Enzymatic spoilage without concomitant bacterial growth is of special concern in UHT milks (26).…”

mentioning

confidence: 99%

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Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

Corrêa¹,

Daroit²,

Velho³

et al. 2011

Braz. J. Microbiol.

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The production of extracellular hydrolases by a psychrotrophic bacterium isolated from refrigerated raw milk, and identified as a Pseudomonas sp. belonging to the Pseudomonas jenssenii group, was studied. This bacterium produced proteolytic and lipolytic enzymes in all media investigated (skim milk, cheese whey, casein broth, and tryptone soy broth). High levels of α-glucosidase were produced in skim milk broth.Hydrolytic enzymes detected in skim milk broth are of particular concern, indicating that these enzymes could be produced by Pseudomonas sp. during the cold storage of raw milk, contributing to the spoilage problem in milk and dairy products.

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Dairy enzymology

Cited by 51 publications

References 147 publications

Effects of packaging materials on some ripening characteristics of Tulum cheese

Effects of packaging materials on some ripening characteristics of Tulum cheese

Peynir Üretimi İçin Sütü Pıhtılaştıran Enzimlere Genel Bir Bakış ve Güncel Gelişmeler

Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

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