Proteolytic and Microbial Changes During Ripening of Cheddar Cheese Using Bacterial Enzyme as Milk Coagulating Agent

Singh, Ajmer; Singh, Ajit; Kuila, R. K.; Dutta, Santanu; Babbar, I.J.; Srinivasan, R. A.; Dudani, A. T.

doi:10.3168/jds.s0022-0302(67)87743-9

Cited by 9 publications

(2 citation statements)

References 13 publications

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“…A drop in the pH value was observed during the first 30 days of ripening for all the cheese samples. A similar drop in pH value in Cheddar cheese was reported by Singh et al. (1967).…”

Section: Resultssupporting

confidence: 87%

Antioxidant activity of Cheddar cheeses at different stages of ripening

Gupta

Mann²,

Kumar

et al. 2009

Int J of Dairy Tech

137

107

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The aim of the study was to evaluate the changes in the antioxidant properties of Cheddar cheese at different stages of ripening using different assays: 2, 2¢-azinobis (3 ethyl benzothiazoline)-6-sulphonic acid, 2, 2-diphenyl 1, picryl hydrazyl and superoxide radical scavenging activity. Cheddar cheese was prepared with Lactobacillus casei ssp. casei 300 and Lactobacillus paracasei ssp. paracasei 22 and without adjunct cultures. The antioxidant activity of water-soluble extracts of Cheddar cheese was dependent on the ripening period. The changes in the antioxidant activity were related to the rate of formation of soluble peptides (proteolysis) in all the samples of cheeses up to fourth month of ripening.

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“…A drop in the pH value was observed during the first 30 days of ripening for all the cheese samples. A similar drop in pH value in Cheddar cheese was reported by Singh et al. (1967).…”

Section: Resultssupporting

confidence: 87%

Antioxidant activity of Cheddar cheeses at different stages of ripening

Gupta

Mann²,

Kumar

et al. 2009

Int J of Dairy Tech

137

107

View full text Add to dashboard Cite

show abstract

“…As animal rennet is becoming more scarce and expensive, dairy research workers are showing great interest in finding a suitable substitute (Ritter & Schilt, 1967;Schalinatus & Behnke, 1967;Alais & Novak, 1968). Therefore, it is not surprising that different milk-clotting enzymes from various sources, preferably of microbial origin, are continually being investigated (Tsugo & Yamauchi, 1959 a, b;Dyachenko & Slavyanova, 1962;Srinivasan et al 1962;Singh et al 1967;Ramet, Alais, & Weber 1969). The world literature on this subject is already very large and several reviews in recent years have brought the scientific and technological aspects up to date (Veringa, 1961;Ge'nin, 1968).…”

mentioning

confidence: 99%

Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

Sá¹,

Barbosa²

1972

Journal of Dairy Research

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The milk-clotting enzyme found in the flowers of Cardo (Cynara cardunculus) was investigated as to its suitability as a substitute for traditional animal rennet used in cheese-making. The influence of milk pH, temperature and quantity on the clotting activity of this enzyme was studied. Rheological behaviour of cow'smilk and sheep-milk curds, from renneting to cutting, was determined with the Plint cheese curd torsiometer for various Ca contents and pH values. Edam, Serra and Roquefort cheeses were made and the protein breakdown which occurred in the cheese during the ripening period was determined. Animal rennet was used as a control in all the experiments. The enzyme from Cardo was a satisfactory substitute for animal rennet with cow's milk and was even more suitable for sheep's milk. It was found to be a very good clotting enzyme for soft-bodied cheese like Serra, but because of its high proteolytic activity it presented some problems in Edam cheese-making. In Roquefort cheese it gave satisfactory results, but with some loss in yield.

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Proteolytischer Abbau der Milcheiweißstoffe durch Bakterien.1. Mitt. Die Wirkung von aeroben Sporenbildnern auf die Eiweißstoffe in der Milch

Pürschel

Pospı́šil

1968

Nahrung

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Der proteolytische Abbau der Eiweißstoffe der Milch durch 10 Stämme aerober Sporenbildner wurde mit Hilfe der Stärkegelelektrophorese untersucht. Die proteolytische Wirkung der einzelnen Bakterienstämme ist — bezogen auf die Keimzahl — sehr unterschiedlich. Der proteolytische Abbau erfaßt hauptsächlich die Komponenten des Caseins, während die Molkenproteine weniger angegriffen werden. Bei allen verwendeten Stämmen wird zu Anfang der Bebrütung das β‐Casein stärker als das α‐Casein angegriffen. Die Abbauprodukte bilden bei der Elektrophorese 5–6 Banden, die vor dem α‐Casein wandern. Bei einigen Stämmen tritt eine Verstärkung der in geringer Menge vorkommenden Caseinfraktionen und sogar eine Neubildung von 2 bis 3 scharf ausgeprägten Banden in der Nähe des Starts auf.

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Proteolytic and Microbial Changes During Ripening of Cheddar Cheese Using Bacterial Enzyme as Milk Coagulating Agent

Cited by 9 publications

References 13 publications

Antioxidant activity of Cheddar cheeses at different stages of ripening

Antioxidant activity of Cheddar cheeses at different stages of ripening

Cheese-making with a vegetable rennet from Cardo (Cynara cardunculus)

Proteolytischer Abbau der Milcheiweißstoffe durch Bakterien.1. Mitt. Die Wirkung von aeroben Sporenbildnern auf die Eiweißstoffe in der Milch

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