Poster D5 Accelerated ripening of cheddar cheese from buffalo milk

SummaryPartly purified extracellular aminopeptidase from Brevibacterium linens was used to accelerate Cheddar cheese ripening. It was found that although the aminopeptidase was unstable in acidic buffer, it was highly stable in Cheddar cheese; negligible amounts of the enzyme activity were lost during 3 months' maturation. A better score for flavour in sensory analysis of enzyme-treated cheese was obtained by the combination of the aminopeptidase and a commercially available metalloproteinase (Neutrase) than by the metalloproteinase alone.

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Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci

Journal of Dairy Research ◽

10.1017/s0022029900032751 ◽

1983 ◽

Vol 50 (4) ◽

pp. 519-525 ◽

Cited By ~ 89

Author(s):

Barry A. Law ◽

Anne S. Wigmore

Keyword(s):

Amino Acid ◽

Cheddar Cheese ◽

Free Enzyme ◽

Neutral Proteinase ◽

Accelerated Ripening ◽

Intracellular Enzymes

SUMMARYIntracellular cell-free enzyme extracts (CFE) of cheese starter bacteria significantly enhanced the flavour-accelerating effect of commercial neutral proteinase without increasing the gross proteolysis in Cheddar cheese. Peptide and amino acid N were released more rapidly in CFE-treated cheeses, compared with those treated with neutral proteinase or untreated controls.

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Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk

Pakistan Journal of Zoology ◽

10.17582/journal.pjz/2017.49.1.27.34 ◽

2016 ◽

Vol 49 (1) ◽

pp. 27-34 ◽

Cited By ~ 1

Author(s):

Mian Shamas Murtaza ◽

Aysha Sameen ◽

Nuzhat Huma ◽

Fatma Hussain

Keyword(s):

Cheddar Cheese ◽

Buffalo Milk ◽

Sensory Properties ◽

Low Fat

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Effect of In Vitro Digestion on the Antioxidant and Angiotensin Converting Enzyme (ACE)-Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

10.20944/preprints202106.0528.v1 ◽

2021 ◽

Author(s):

Amal Shaukat ◽

Muhammad Nadeem ◽

Tahir Mahmood Qureshi ◽

Rabiak Kanwal ◽

Muhammad Sultan ◽

...

Keyword(s):

Angiotensin Converting Enzyme ◽

Antioxidant Activities ◽

Cheddar Cheese ◽

In Vitro Digestion ◽

Ace Inhibition ◽

Black Pepper ◽

Buffalo Milk ◽

Converting Enzyme ◽

Freeze Dried

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We studied first antioxidant and angiotensin converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g. cumin, clove and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze dried water (WSE) and ethanol soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove and black pepper) were tested into cheese matrix and only one level 0.2g/100g (0.2%) on the basis of cheese weight was considered good concerning sensory evaluation. Significant increase in ACE-inhibition (%) of processed Cheddar cheese as well as its WSE and ESE was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

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