Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening

Wilkinson, Martin G.; Guinee, Timothy P.; Fox, Patrick F.

doi:10.1016/0958-6946(94)90065-5

Cited by 64 publications

(57 citation statements)

References 23 publications

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“…The increase in concentration of FAA as fat content was reduced confirms the findings of and is consistent with the higher level of protein. Similarly, the higher level of FAA in the FFFS cheese compared to the FFRS and FFHS cheeses concurs with the more rapid SLAB die-off in the former and confirms the results of studies showing higher starter cell autolysis as S/M is increased in the range 0.2 to 5.0% (Wilkinson et al 1994). However, the absence of an effect of salt content on FAA in the RF and HF cheeses, despite the more rapid decrease in SLAB in the FS variants, may reflect a lower degree of autolysis of non-viable SLAB cells at the higher pH of these cheeses (RF, HF) compared to the FF cheese (Ramírez-Nuñez et al 2011).…”

Section: Discussionsupporting

confidence: 86%

“…The slower decrease in the HS variant during ripening concurs with the findings of Rulikowska et al (2013) for FF Cheddar and reflects a lower degree of salt-induced starter cell autolysis (Ramírez-Nuñez et al 2011;Wilkinson et al 1994). In contrast to SLAB, salt content did not affect the rate of growth or the mean NSLAB counts of the FF, RF or HF cheeses over ripening, which is consistent with the relatively high salt tolerance of NSLAB compared to SLAB (Turner and Thomas 1980).…”

Section: Discussionsupporting

confidence: 79%

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Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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There is an increasing focus on the development of cheese with reduced-fat and salt contents, owing to greater consumer focus on the profiling and intake management of nutrients. The current study evaluated the effects of reducing fat and salt, each by 30 and 50%, on the composition, microbiological and biochemical characteristics of Cheddar-style cheese over a 270-day ripening period. Reducing salt from 1.9 to 1.2 or 0.9% (w/w) significantly increased (P<0.05) moisture, lactic acid, lactic acid-to-protein ratio and water activity and reduced the mean level of residual lactose and starter culture die-off during ripening. Reducing fat from 33 to 22 or 16% (w/w) resulted in significant increases in moisture, protein and lactic acid and reductions in salt-in-moisture, moisture-in-non-fat substances and lactic acid-to-protein ratio. Lactose content, pH and water activity were significantly affected by the interaction of fat and salt. The pH changed during the course of ripening, decreasing in full-fat full-salt cheese, increasing in half-fat reduced-salt and half-fat half-salt cheeses and remaining constant in other cheeses with different fat and salt levels. After 270 days of maturation at 8°C, the full-fat full-salt cheese had lower concentrations of lactic acid and free amino acids and pH and a higher lactic acid-to-protein ratio than the reduced-fat reduced-salt or half-fat half-salt cheeses. The current results, together with a follow-on communication on the impacts of reducing fat and salt on physical and sensory properties, will provide a knowledge platform which should facilitate the commercial development of reduced-salt, reduced-fat, dry-salted cheeses.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 79%

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

McCarthy

Wilkinson

Kelly

et al. 2015

Dairy Sci. & Technol.

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“…Likewise, AP activities measured in the cheese serum were markedly promoted by ripening time at all salt levels (P00.02 to <0.001), as expected. However, the use of X-Pro dipeptidyl AP as marker enzyme of cell lysis in cheese has yet to be evaluated unequivocally (Rulikowska et al 2008;Wilkinson et al 1994). …”

Section: Plasmin Chymosin and Aminopeptidase Activitiesmentioning

confidence: 99%

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Møller

Rattray

Høier

et al. 2012

Dairy Sci. & Technol.

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Reduction of salt in ripened cheese presents an industry challenge due to its profound role in flavour and texture development. This study investigated the biochemical impact of varying the salt concentration in Cheddar cheese while maintaining the moisture content constant, with particular emphasis on proteolysis. Cheeses containing 0.9, 1.3, 1.8 and 2.4 % (w/w) salt and 37.7±0.2 % (w/w) moisture were manufactured by parallel adjustment of the curd grain size, cooking temperature and time, cheddaring, curd chip size and rate of salting and analysed over the course of 270 days ripening. Salt reduction affected chymosin and starter lactocepin activities to accelerate casein degradation and accumulate derived peptides at rates correlating positively or (mostly) inversely with salt concentration. The kinetics of α S1 -CN (f1-23) and N-terminal peptides produced thereof and of β-CN(f193-209) were studied in detail. Plasmin activity was affected by cooking treatment and (small) pH differences during ripening but appeared limited overall, due to low levels of pH. Starter lysis showed a strong positive dependency on the salt concentration, and resultant lower contents of free amino acids upon salt reduction were evident. In essence, salt reduction caused a marked decrease in the ratio of peptidase to proteinase activity. Remedies to counterbalance this ratio were discussed in order to avoid excessive accumulation of bitter peptides and promote the stage of maturity. Salt

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“…Lysis results in leakage of intracellular enzymes. Therefore, lysis of the starter lactic acid bacteria is generally considered an essential part of the ripening process (2,12,20,30).…”

mentioning

confidence: 99%

“…Lysis in cheese depends on the choice of the strain and is strongly influenced by cheese-processing conditions such as pH, temperature, and salt concentration (2,7,30). By selecting rapidly lysing strains and process conditions that favor lysis, flavor development may be enhanced during ripening (9,15).…”

mentioning

confidence: 99%

Fluorescent Method for Monitoring Cheese Starter Permeabilization and Lysis

Bunthof

Schalkwijk

Meijer

et al. 2001

Appl Environ Microbiol

105

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Factors which may influence the determination of autolysis of starter bacteria during cheddar cheese ripening

Cited by 64 publications

References 23 publications

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Effect of salt and fat reduction on the composition, lactose metabolism, water activity and microbiology of Cheddar cheese

Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

Fluorescent Method for Monitoring Cheese Starter Permeabilization and Lysis

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