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Book Proteolysis and Peptidolysis During Cheddar Cheese Maturation

Download or read book Proteolysis and Peptidolysis During Cheddar Cheese Maturation written by Lisa Korfhage Pannell and published by . This book was released on 1992 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Chemistry of Structure Function Relationships in Cheese

Download or read book Chemistry of Structure Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Book Chemical Methods for Evaluating Proteolysis in Cheese Maturation List of Criteria for Evaluation of Accelerated Ripening of Cheese

Download or read book Chemical Methods for Evaluating Proteolysis in Cheese Maturation List of Criteria for Evaluation of Accelerated Ripening of Cheese written by and published by . This book was released on 1991 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Proteolysis and Flavour Development in Cheddar Cheese Made with a Bitter Or Non bitter Starter

Download or read book Proteolysis and Flavour Development in Cheddar Cheese Made with a Bitter Or Non bitter Starter written by Tracey N. McGriskin and published by . This book was released on 1997 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheddar cheeses were manufactured using either of two strains of lactocoocal starter. Control cheeses were made using Lactococus lactis ssp. cremoris UC317, which is widely used for cheesemaking at UCC and is well characterised at the genetic level. The second strain used was Lc. Lactis ssp. lactis S3, has been found to cause very pronounced bitterness in cheese. In addition to the two starters, the effect of fat content and cook temperature on the propensity to bitterness was investigated. The sensory quality of the cheeses was assessed by Irish, US and Scottish graders; cheese made with S3 had a pronounced bitter flavour while the quality of the cheeses made using UC317 was generally satisfactory. Reducing the fat content and/or the cook temperature did not promote bitterness in the control months. Differences between cheeses were reflected in the peptides of the water-soluble, ethanol-insoluble fraction detectable by urea-PAGE. RP-HPLC chromatograms showed differences between the peptide profiles of the cheeses. There was a higher concentration of the peptide as1-CN fl-9, resulting from cleavage of the chymosin-produced peptide, as1-CN fl-23, by lactococcal cell wall proteinase in the cheese made using the strain S3 than in the control (non-bitter) cheese. Conversely, there were higher concentrations of two peptides, probably as1-CN fl-13 and as1-CN fl-16, in the control cheese than in the bitter cheese.

Book The Influence of Non starter Lactobacilli on Cheddar Cheese and Cheese Slurry Proteolysis

Download or read book The Influence of Non starter Lactobacilli on Cheddar Cheese and Cheese Slurry Proteolysis written by Martha Rose Muehlenkamp and published by . This book was released on 1998 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Contribution of Coagulant Starter and Non starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese

Download or read book Contribution of Coagulant Starter and Non starter Bacteria to Proteolysis and Related Events During Ripening of Cheddar Cheese written by Cáit Nora Lane and published by . This book was released on 1997 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: The coagulant was primarily responsible for the level of proteolysis detectable by gel electrophoresis and for most of the nitrogen soluble in water but it contributed little to the formation of small peptides and free amino acids during cheddar cheese ripening. Proteolysis, as indicated by the level of water-soluble nitrogen, was highly correlated with the textural properties of cheddar cheese, as measured by the rheological parameter, distance to fracture. Chymosin did not degrade peptides produced from b-casein by plasmin. Plasmin rapidly hydrolysed peptides produced from either as1- or b-casein by plasmin and of sodium caseinate by chymosin were studied. Starter Lactococcus was the main proteolytic agent responsible for the production of small peptides and free amino acids in cheddar cheese. The importance of the lactococcal proteinase for the release of these compounds and, hence, for cheddar flavour development was apparent. Addition of adjunct lactobacilli to starter-free cheese caused a considerable increase in proteolysis. This increase was less apparent when the same adjunct was added to starter-acidified cheese, possibly due to the lack of substrates for the wide range of enzymes supplied by both the starter Lactococcus and the adjunct lactobacilli. Variations in the salt-in-moisture or moisture content of cheddar cheese had little effect on the growth of indigenous non-starter lactic acid bacteria (NSLAB). The rate of growth of NSLAB increased with increasing ripening temperature in the range 4-12oC. The initial growth of NSLAB appeared to be dependent on starter strain but the starter strain had little effect on the final numbers of NSLAB in the cheese. In the absence of glucose, media supplement with various sources of nitrogen (i.e., sodium caseinate, tryptone, yeast extract or the UF growth of the Lactobacillus strains tested. Latobacillus casei ssp. Casei 2766 grew poorly in a basal minimum medium supplemented with glucose and the UF retentate of the water-soluble fraction of cheese but grew well in the same medium containing glucose and UF permeate.

Book Proteolysis in Cheddar Cheese During Ripening

Download or read book Proteolysis in Cheddar Cheese During Ripening written by Tanoj K. Singh and published by . This book was released on 1995 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Measurements and Effects of Proteolysis in Cheese Upon the Use of Cheese in Pasteurized Process Cheese Spreads

Download or read book Measurements and Effects of Proteolysis in Cheese Upon the Use of Cheese in Pasteurized Process Cheese Spreads written by Demetrius George Vakaleris and published by . This book was released on 1959 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Proteolysis Enhancement of Cheddar Cheese and Enzyme modified Cheese by Free Or Encapsulated Form of Natural and Recombinant Enzymes of Lactobacillus Rhamnosus S93

Download or read book Proteolysis Enhancement of Cheddar Cheese and Enzyme modified Cheese by Free Or Encapsulated Form of Natural and Recombinant Enzymes of Lactobacillus Rhamnosus S93 written by Sorayya Azarnia Koorabbasloo and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "A recombinant aminopeptidase (pepN) of Lactobacillus rhamnosus S93 was encapsulated in chitosan-coated alginate beads using an extrusion method. The effects of alginate, CaCl2, chitosan concentrations, hardening time, pH, and alginate/enzyme ratios on the encapsulation efficiency (EE) and the enzyme release (ER) were then investigated. Chitosan in the gelling solution significantly increased the encapsulation efficiency (EE) and also retarded the enzyme release (ER) from the beads. The greatest EE was observed in a pH 5.4 solution (chitosan-CaCl2) during bead formation. Increasing the CaCl2 concentration over 0.1 M neither affected the EE nor the ER. Increasing the hardening time beyond 10 min led to a decrease in EE and alginate:enzyme ratio (3:1) was optimal to prevent the ER. Using the free or encapsulated fowl of the recombinant pepN at three different concentrations (50, 500, 2000 units 18 L-1 milk), control and experimental cheeses were prepared in vats containing 18 L milk. The effects of two enzyme forms at the similar concentration were also investigated in larger scale of cheesemaking trial (200 L milk). The amounts of nitrogen soluble in phosphotungstic acid (PTA-N) and free amino acids (FAA) were enhanced by increasing the enzyme concentration. While proline disappeared at 4 months of ripening period, leucine was the most dominant amino acid in the experimental cheeses. Cheese with the encapsulated enzyme at the highest concentration received significantly higher mean levels of PTA-N and total FAAs than the other cheeses. The use of encapsulated enzyme resulted in an acceleration of 70% in proteolysis and superior sensory properties than the control cheese. Almost all encapsulated enzymes were entrapped into the cheese matrix, revealing the stability of the capsules during Cheddar cheese manufacturing. The application of natural and recombinant enzymes of Lactobacillus rhamnosus S93 was also investigated to develop a process of Cheddar-EMC flavorings. Water soluble nitrogen, PTA-N and FAA levels were significantly higher in the proteinase (Neutrase) added EMCs. The highest levels of PTA-N and FAA were evident in samples containing the highest levels of combined natural and recombinant enzymes. Proline disappeared in the experimental EMCs compared to the control over maturation times."--

Book A Comparative Study of Lipolysis and Proteolysis in Cheddar Cheese and Yeast inoculated Cheddar Cheeses During Ripening

Download or read book A Comparative Study of Lipolysis and Proteolysis in Cheddar Cheese and Yeast inoculated Cheddar Cheeses During Ripening written by Maryna De Wit and published by . This book was released on 2003 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Contribution of Coagulant Starter Proteases and Milk Proteases to Proteolysis and Browning Properties of Mozzarella Cheese During Refrigerated Storage

Download or read book Contribution of Coagulant Starter Proteases and Milk Proteases to Proteolysis and Browning Properties of Mozzarella Cheese During Refrigerated Storage written by Kathy Yuchi Chu and published by . This book was released on 1993 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: