Effects of Whey Proteins on the Proteolysis of Cheddar Cheese Slurries (A Model for the Maturation of Cheeses Made from Ultrafiltered Milk)

Harper, J. Wade; Iyer, M.; Knighton, Daniel R.; Lelièvre, J.

doi:10.3168/jds.s0022-0302(89)79114-1

Cited by 48 publications

(50 citation statements)

References 13 publications

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“…Cheese made from UF-retentate had a 11.3% higher total amino acids content than cheese made from milk. This may be due to the recovery of whey protein during the UF-process which could incorporate all or part of the whey proteins into the cheese as native whey protein [9]. The sum of total amino acids decreased during ripening.…”

Section: Total Amino Acidmentioning

confidence: 99%

Ripening time estimation of Kariesh cheese

Omar

Kiesner

El-Nour

1999

Nahrung

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Section: Total Amino Acidmentioning

confidence: 99%

Ripening time estimation of Kariesh cheese

Omar

Kiesner

El-Nour

1999

Nahrung

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“…Many reports have shown that the ripening of UF cheese, made from five-fold or fully concentrated milk, is retarded in comparison to traditional cheese ripening (Creamer, Iyer & Lelie`vre, 1987;de Koning, de Boer, Both, & Nooy, 1981;Harper, Iyer, Knighton, & Lelie`vre, 1989;Hickey, van Lawrence, 1989). Hypotheses that have been proposed include the presence of extra whey proteins inhibiting the proteolytic activity of rennet (Creamer et al, 1987) and plasmin (Visser, 1981), the inclusion of denatured whey proteins inhibiting plasminogen activity, the presence of undenatured whey proteins that are resistant to proteolysis and an increase in buffering capacity thought to result in the inhibition of starter cell lysis (Goude´dranche et al, 1981;Saboya et al, 2001).…”

Section: Introductionmentioning

confidence: 97%

Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

Hannon

Deutsch

Madec

et al. 2006

International Dairy Journal

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“…In contrast to traditional cheeses, in which only a small part of the rennet activity added to the milk remains in the curd after manufacture [16], in UF white cheese all the rennet is retained in the curd since it is added to the retentate. On the other hand, whey proteins are present in UF cheeses at high concentration and may inhibit chymosin, microbial rennets [18,20] and probably other proteinases and peptidases [22]. UF cheeses are characterized by slower proteolysis and production Proteolysis in Iranian UF white cheese 293 of amino acids during ripening [21] which influence the development of cheese flavor and texture.…”

Section: Introductionmentioning

confidence: 99%

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

Hesari

Ehsani

Khosroshahi

et al. 2006

Lait

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-The relative contributions of rennet and starter to proteolysis during the storage of ultrafiltered (UF) Iranian white cheese were investigated. In the experimental design used, starter and rennet were, in separate treatments, omitted and gluconic acid-δ-lactone was used for acidification of starter-free samples. The experimental treatments used did not have significant effects on composition. Omission of rennet in manufacture significantly reduced proteolysis during ripening of UF white cheese, and caused differences in peptide profiles determined by both urea-polyacrylamide gel electrophoresis and reversed-phase HPLC; omission of starter had a considerably smaller effect on these parameters. In cheeses made without rennet, noticeable casein degradation was not observed suggesting little contribution of indigenous proteinases to proteolysis during the ripening of UF Iranian white cheese. Both rennet and starter contributed indirectly or directly to production of free amino acids in UF white cheese and omission of either of these agents strongly reduced production of FAA during ripening. Résumé -Contribution de la présure et des ferments à la protéolyse du fromage iranien de type pâte fraîche fabriqué par ultrafiltration (UF). Les contributions relatives de la présure et des ferments à la protéolyse du fromage iranien de type pâte fraîche fabriqué par ultrafiltration ont été étudiées au cours du stockage. L'expérimentation comportait respectivement un essai sans pré-sure et un essai sans ferment. L'acidification des fabrications sans ferment a été réalisée à l'aide de glucono-delta-lactone. Les différents traitements n'avaient pas d'effet significatif sur la composition. L'omission de la présure au cours de la fabrication réduisait de façon significative la protéolyse au cours de la maturation du fromage à pâte fraîche fabriqué par UF, et provoquait des différences dans les profils peptidiques observés aussi bien par électrophorèse sur gel polyacrylamide-urée que par chromatographie liquide en phase inverse ; l'omission de ferment avait un effet considérable-ment moins marqué sur ces paramètres. Dans les fromages fabriqués sans présure, aucune dégrada-tion perceptible de la caséine n'a été observée, suggérant ainsi une faible contribution des protéases endogènes à la protéolyse au cours de la maturation du fromage iranien de type pâte fraîche fabriqué par UF. La présure et les ferments contribuaient tous deux indirectement ou directement à la production des acides aminés libres dans le fromage UF à pâte fraîche et l'omission de l'un ou de l'autre de ces agents réduisait fortement la production des acides aminés libres au cours de la maturation. fromage à pâte fraîche iranien / ultrafiltration / présure / ferment / protéolyse Iranian white cheese / ultrafiltration / rennet / starter / proteolysis

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Effects of Whey Proteins on the Proteolysis of Cheddar Cheese Slurries (A Model for the Maturation of Cheeses Made from Ultrafiltered Milk)

Cited by 48 publications

References 13 publications

Ripening time estimation of Kariesh cheese

Ripening time estimation of Kariesh cheese

Lysis of starters in UF cheeses: Behaviour of mesophilic lactococci and thermophilic lactobacilli

Contribution of rennet and starter to proteolysis in Iranian UF white cheese

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