Microbial Rennets

Sardinas, Joseph L.

doi:10.1016/s0065-2164(08)70089-3

Cited by 53 publications

(27 citation statements)

References 92 publications

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“…Bitterness, a flavour defect which is encountered quite frequently in Cheddar and Gouda cheeses, results from the accumulation of bitter-tasting peptides formed by the action of proteolytic enzymes on casein (Fryer, 1969;Sardinas, 1972;Sullivan and Jago, 1972;Sullivan et al, 1973;Stadhouders, 1974;Stadhouders and Hup, 1975;Lawrence et al, 1976;Creamer, 1978). The bitter peptides have special chemical praperties which enable them to interact with the taste buds at the back of the tongue to give the sensation of bitterness.…”

Section: Bitterness-hydrophobicitymentioning

confidence: 99%

“…Unfortunately, many of the rennet substitutes have undesirable side-effects, eg, bitter flavour. Any substitute for calf rennet must not only coagulate milk, but must have low proteolytic activity and produce cheese with acceptable flavour and rheological characteristics (Quarne et al, 1968;Edwards and Kosikowski, 1970;Sardinas, 1972;Scott, 1972;Hofi et al, 1976;Rao et al, 1979).…”

Section: Calf-rennet Substitutesmentioning

confidence: 99%

“…The criteria that a microbial rennet preparation must meet in order to substitute satisfactorily for animal rennet are the following: 1), the preparation must effectively coagulate milk without excessively hydroIysing the resulting curd during or at maturation; 2), it must be non-toxic and devoid of antibiotic activity, as weil as free of pathogens; 3), preferably, it should be readily water-soluble and possess acceptable colour and odour; 4), it should exhibit reasonable shelf-life (Sardinas, 1972).…”

Section: Animal Originmentioning

confidence: 99%

See 2 more Smart Citations

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

119

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Summary -Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese. Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used. The major roles played by these last three factors are better understood since the development of the aseptic vat technique. Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère. Après avoir défi-ni l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail. Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés. La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avè-nement de la technique de fabrication aseptique du fromage. Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détec-tion de l'amertume.amertume / produit laitier / fromage / peptide / hydrophobieité 600 L Lemieux, RE Simard

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Section: Bitterness-hydrophobicitymentioning

confidence: 99%

Section: Calf-rennet Substitutesmentioning

confidence: 99%

Section: Animal Originmentioning

confidence: 99%

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Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Lemieux

Simard

1991

Lait

119

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“…13 ) In practice, many potential rennet substitutes are rejected because they render cheese bitter. The reasons for the development of bitterness are not completely understood, but there is evidence that it may be due to the formation of bitter peptides from fJ-casein.…”

Section: Discussionmentioning

confidence: 99%

Milk-clotting Enzyme from Irpex lacteus as a Calf Rennet Substitute for Cheddar Cheese Manufacture

Kobayashi

Kusakabe

Murakami

1985

Agricultural and Biological Chemistry

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“…Table ( Generally milk clotting enzymes, which showed greater proteolytic activity, will lead to produce lower cheese yields. Enzymes with lower MCA/PA ratio when used as clotting agent for cheese making will produce the cheese of lower yield, soft body and bitter taste (Sardinas, 1972). The total RU/g was expected since precipitate formed after clarification contained some of the RU which was collected during extraction.…”

Section: Methodsmentioning

confidence: 99%

Maximization of Production and Stability of Rennin During Preparation and Storage of Liquid Rennet

2016

Journal of Sustainable Agricultural Sciences

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SUMMARYThe objective of the present study was to maximize production of rennin units (RU) from calf vells and to study impact of clarification and storage on the final yield of RU. In this respect, three extracting solutions A, B and C were used. Solution A consisted of 3% boric acid, 7% sodium chloride, 0.3% calcium chloride and 0.3% sodium benzoate (pH 5.2-5.3), solution B consisted of 2% boric acid, 10% sodium chloride and 0.2% sodium benzoate (pH 6.4-6.5) whereas solution C consisted of 4 % boric acid and 0.2%sodium benzoate (pH 4.6).Extraction was carried out twice during ten days of soaking. The attained results revealed that the total RU/g of 206.32 RU/g was obtained when solution A was used before clarification which gave the total RU/g of 310.78 after clarification. Milk clotting activity (MCA) was the highest when solutions A was used (pH 5.2-5.3) whereas the minimum values were at pH 6.4-6.5 (solution B). The opposite was recorded with respect to proteoltic activity (PA). On the other hand, the total loss of RU due to clarification was the maximum in case of solution B (3.13%), whereas the minimum one (2.90%) was in case of solution A. Storage period had a pronounced effect on the loss of RU being the maximum effect was recorded when solution B was used. Much higher losses were recorded with all extracting solutions when rennen extract was stored at room temperatures.

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Microbial Rennets

Cited by 53 publications

References 92 publications

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

Milk-clotting Enzyme from Irpex lacteus as a Calf Rennet Substitute for Cheddar Cheese Manufacture

Maximization of Production and Stability of Rennin During Preparation and Storage of Liquid Rennet

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