Accumulation of Free L-Glutamic Acid in Full- and Reduced-fat Cheddar Cheese Ripened at Different Time/temperature Conditions

LWT ◽  
2001 ◽  
Vol 34 (5) ◽  
pp. 279-287 ◽  
Author(s):  
Moshe Rosenberg ◽  
Andreas Altemueller
Keyword(s):  
Glutamic Acid ◽  
Cheddar Cheese ◽  
Temperature Conditions ◽  
Reduced Fat

The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese

1998 ◽  
Vol 51 (1) ◽  
pp. 1-10 ◽  
Author(s):  
T P GUINEE ◽  
M A FENELON ◽  
E O MULHOLLAND ◽  
B T O'KENNEDY ◽  
N O'BRIEN ◽  
...  
Keyword(s):  
Cheddar Cheese ◽  
Reduced Fat ◽  
Milk Pasteurization

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

1997 ◽  
Vol 30 (1) ◽  
pp. 35-40 ◽  
Author(s):  
M.A. Drake ◽  
T.D. Boylston ◽  
K.D. Spence ◽  
B.G. Swanson
Keyword(s):  
Sensory Quality ◽  
Cheddar Cheese ◽  
Reduced Fat

scholarly journals Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese

2003 ◽  
Vol 86 (5) ◽  
pp. 1608-1615 ◽  
Author(s):  
Shakeel Ur Rehman ◽  
N.Y. Farkye ◽  
T. Considine ◽  
A. Schaffner ◽  
M.A. Drake
Keyword(s):  
Milk Protein ◽  
Cheddar Cheese ◽  
Protein Concentrate ◽  
Milk Protein Concentrate ◽  
Reduced Fat ◽  
Whole Milk ◽  
Dry Milk

scholarly journals Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening

1993 ◽  
Vol 76 (10) ◽  
pp. 2832-2844 ◽  
Author(s):  
D.L. Anderson ◽  
V.V. Mistry ◽  
R.L. Brandsma ◽  
K.A. Baldwin
Keyword(s):  
Cheddar Cheese ◽  
Reduced Fat ◽  
Condensed Milk

scholarly journals Contribution of Lactococcus lactis Cell Envelope Proteinase Specificity to Peptide Accumulation and Bitterness in Reduced-Fat Cheddar Cheese

2002 ◽  
Vol 68 (4) ◽  
pp. 1778-1785 ◽  
Author(s):  
Jeffery R. Broadbent ◽  
Mary Barnes ◽  
Charlotte Brennand ◽  
Marie Strickland ◽  
Kristen Houck ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cell Envelope ◽  
Cheddar Cheese ◽  
Gene Replacement ◽  
Reversed Phase ◽  
Reduced Fat ◽  
Key Factor ◽  
Industrial Strains ◽  
Group A ◽  
Or Gene

ABSTRACT Bitterness is a flavor defect in Cheddar cheese that limits consumer acceptance, and specificity of the Lactococcus lactis extracellular proteinase (lactocepin) is widely believed to be a key factor in the development of bitter cheese. To better define the contribution of this enzyme to bitterness, we investigated peptide accumulation and bitterness in 50% reduced-fat Cheddar cheese manufactured with single isogenic strains of Lactococcus lactis as the only starter. Four isogens were developed for the study; one was lactocepin negative, and the others produced a lactocepin with group a, e, or h specificity. Analysis of cheese aqueous extracts by reversed-phase high-pressure liquid chromatography confirmed that accumulation of αS1-casein (f 1-23)-derived peptides f 1-9, f 1-13, f 1-16, and f 1-17 in cheese was directly influenced by lactocepin specificity. Trained sensory panelists demonstrated that Cheddar cheese made with isogenic starters that produced group a, e, or h lactocepin was significantly more bitter than cheese made with a proteinase-negative isogen and that propensity for bitterness was highest in cells that produced group h lactocepin. These results confirm the role of starter proteinase in bitterness and suggest that the propensity of some industrial strains for production of the bitter flavor defect in cheese could be altered by proteinase gene exchange or gene replacement.

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