Proteolysis in Cheese during Ripening

Upadhyay, Vinod; McSweeney, P.L.H.; Magboul, Abdallah A.A.; Fox, Patrick F.

doi:10.1016/s1874-558x(04)80076-9

Cited by 145 publications

(160 citation statements)

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“…Proteolysis, which contributes to the development of cheese texture and flavor, is due to the action of enzymes from (a) coagulant, (b) milk (general plasmin), (c) starter bacteria, (d) the adventitious nonstarter microflora and (e) secondary starter (in some cheese varieties). The proteolytic system of lactic acid bacteria (LAB) consists of proteinases, which hydrolyze caseins, and large peptides and peptidases, which are responsible for the liberation of small peptides and free amino acids (FAA), an essential step in cheese ripening [43].…”

Section: Introductionmentioning

confidence: 99%

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

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-Teleme cheese was made from ovine, caprine and bovine milk with thermophilic (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mesophilic (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) and mixed thermophilic-mesophilic (1:1) cultures. Nine lots of cheese each time (five repetitions) were made in order to study the proteolysis of cheeses during ripening and storage up to 6 months. All cheeses showed similar profiles of proteolysis. However, the rate of proteolysis was different. The thermophilic and the mesophilic cultures resulted in cheeses with the highest and the lowest degree of proteolysis, respectively. Proteolysis was of a descending order in cheeses made from sheep's, goat's and cow's milk when estimated on the basis of nitrogenous fractions (total nitrogen, water soluble nitrogen, nitrogen soluble in 5% phosphotungstic acid and nitrogen soluble in 12% trichloroacetic acid), whereas it was highest in cow's milk cheeses and lowest in goat's milk cheeses when estimated on the basis of electrophoresis and RP-HPLC. Multivariate analysis of the data revealed that cheeses could be more correctly clustered by the type of milk or culture than by the stage of ripening. Résumé -Influence du type de lait et de levain sur la protéolyse de fromage Télémé au cours de l'affinage. Du fromage Télémé a été fabriqué avec du lait de brebis, du lait de chèvre et du lait de vache en utilisant des levains lactiques thermophiles (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus), mésophiles (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris) ou mixtes thermophiles-mésophiles (1 : 1). Neuf fabrications (cinq répétitions) ont été réalisées pour étudier la protéolyse des fromages au cours de l'affinage pendant 6 mois. Tous les fromages avaient un profil protéolytique similaire, mais le degré de protéolyse était différent. Les fromages fabriqués avec des levains thermophiles étaient les plus protéolysés et ceux fabriqués avec des levains mésophiles les moins protéolysés. La protéolyse observée, estimée par les fractions azotées (azote total, azote soluble en phase aqueuse, azote soluble dans le PTA 5 % et azote soluble dans le TCA 12 %), diminuait dans l'ordre lait de brebis, lait de chèvre et lait de vache mais elle était la plus forte pour le fromage préparé avec du lait de vache et la plus faible pour le fromage préparé avec du lait de chèvre quand elle était estimée par électrophorèse et HPLC phase inverse. L'application de l'analyse multivariée a révélé que la classification des fromages était plus correcte avec le type de levains lactiques ou de lait utilisés qu'avec le degré de maturation.Télémé / fromage en saumure / protéolyse / levain / maturation

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Section: Introductionmentioning

confidence: 99%

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Pappa

Kandarakis

Zerfiridis

et al. 2006

Lait

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“…The presence of cathepsins D (EC 3.4.23.5) and B (EC 3.4.22.1) in milk was confirmed (Upadhyay et al 2004).…”

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confidence: 84%

“…In milk, plasminogen, plasmin and plasminogen activators are associated with the casein micelles while plasmin inhibitors and inhibitors of plasminogen activators are in the serum phase. Plasmin has trypsin-like specificity and acts on caseins in the order β ≈ α s2 >> α s1 , while κ-casein appears to be resistant (Upadhyay et al 2004). Although optimal conditions for plasmin activity are about 37°C and pH 7.5, it can evoke proteolytic changes during raw milk storage at 4°C, as well ).…”

mentioning

confidence: 99%

Problems with detection of proteolytic microorganisms and their undesirable activities in milk

Němečková¹,

Pechacova²,

Roubal³

2009

Czech J. Food Sci.

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Abstract:Occurrence of proteolytic enzymes in milk is often associated with technological problems and sensory, rheological and functional defects of final dairy products. Thus, the simple, cost-effective and available laboratory method for evaluation of undesirable proteolysis risk is needed. In our work we have tested cultivation plate methods and chemical methods (formol titration, ammonium reflectometric determination, the Kjeldahl method, the agarwell diffusion assay and spectrofotometry after cleavage of azo-casein) to choose the proper ones which can provide information on undesirable proteolytic changes especially in raw milk. Although the microbiological analyses cannot detect enzymes indigenous to milk, but only the quantity of producers of microbial enzymes, they seem to be the most acceptable, particularly usage of the Glucose-Trypton-Yeast Extract agar with 10% vol. of sterile milk added before pouring onto plates (incubation at 30°C for 72 h). The chemical methods are not sensitive enough to analyse the real milk samples.

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“…The lower pH in trial cheeses could also explain similar proteolysis observed in control and trial cheeses despite their differences in moisture content. Indeed, primary proteolysis is well known to be enhanced by higher moisture content but decreased by lower pH [20].…”

Section: Composition Of the Ripened Cheesesmentioning

confidence: 99%

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

Richoux

Aubert

Normand

et al. 2009

Dairy Sci. Technol.

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-The influence of cryogenic cooling of cheese curd on the yield and the quality of semihard cheese (Trappist type) was studied. During three successive cheese manufacturing processes, the curd at moulding was separated into two aliquots: the first being directly pressed (control cheese) and the second being quickly cooled previously at 20°C in a cryogenic cabinet (trial cheese). The cryogenic cooling of the curd slightly delayed the acidification and significantly reduced the syneresis. The increase in the cheese yield (+4.8% at brining and +3.8% at the end of ripening) was only due to the increase in the moisture retention. The sensory characteristics of the ripened cheeses were similar for both control and trial cheeses. The slight modifications in the melting texture and the acid taste were due to a post-acidification phenomenon that could be easily corrected by the classical operating parameters. Although stretchability was slightly increased in trial cheeses, the other functionalities were similar to those of control cheeses. Moreover, the comparison of the two experiments that were conducted with different kinetics of cooling suggests that optimisation of the cryogenic parameters could lead to a more marked increase in the cheese yield, due to higher moisture retention, and also lead to a better recovery of milk components. cryogenic cooling / cheese yield / functionality / semi-hard cheese Article published by EDP SciencesRésumé -Influence d'un refroidissement cryogénique du caillé sur les rendements et la qualité de fromages à pâte pressée non cuite. L'influence d'un refroidissement cryogénique du caillé sur la qualité et les rendements de fromages à pâte pressée non cuite a été étudiée. Au cours de trois fabrications successives, le caillé au moulage était réparti en deux lots homogènes, l'un directement pressé, l'autre préalablement refroidi rapidement à 20°C en cellule cryogénique. Le refroidissement anticipé du caillé a conduit à un léger retard d'acidification et à une réduction significative de l'égouttage. L'augmentation des rendements fromagers (+4.8 % au saumurage, +3.8 % fin affinage) était uniquement liée à une rétention accrue d'humidité. Les caractéristiques sensorielles des fromages affinés étaient peu différentes de celles des fromages témoins. Les légères dérives de saveur acide et de texture fondante semblent directement liées à un phénomène de post acidification, facilement corrigeable par ailleurs. À l'exception d'une légère augmentation des propriétés filantes, les fonctionnalités à chaud des fromages affinés étaient similaires à celles des fromages témoins. La comparaison de deux essais se distinguant par leurs cinétiques de refroidissement laisse, par ailleurs, supposer que l'optimisation des paramètres cryogéniques pourrait conduire à des gains de rendement plus conséquents, liés à la fois à une humidité accrue et à une meilleure récupération des constituants du lait. refroidissement cryogénique / rendement fromager / fonctionnalité / fromage à pâte pressée non cuite

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Proteolysis in Cheese during Ripening

Cited by 145 publications

References 301 publications

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Influence of starter cultures on the proteolysis of Teleme cheese made from different types of milk

Problems with detection of proteolytic microorganisms and their undesirable activities in milk

Influence of cryogenic cooling of cheese curd on yield and quality of semi-hard cheeses

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