Accelerated ripening of Cheddar cheese at elevated temperatures

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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Effect of Partially Purified Extracellular Serine Proteinases Produced by Brevibacterium linens on the Accelerated Ripening of Cheddar Cheese

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(90)78705-x ◽

1990 ◽

Vol 73 (3) ◽

pp. 579-583 ◽

Cited By ~ 19

Author(s):

K. Hayashi ◽

D.F. Revell ◽

B.A. Law

Keyword(s):

Cheddar Cheese ◽

Serine Proteinases ◽

Brevibacterium Linens ◽

Accelerated Ripening

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Cheddar Cheese Flavor. IV. Directed and Accelerated Ripening Process

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(67)87412-5 ◽

1967 ◽

Vol 50 (3) ◽

pp. 292-297 ◽

Cited By ~ 45

Author(s):

T. Kristoffersen ◽

E.M. Mikolajcik ◽

I.A. Gould

Keyword(s):

Cheddar Cheese ◽

Ripening Process ◽

Cheese Flavor ◽

Accelerated Ripening

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Effect of elevated ripening temperatures on the microflora of Cheddar cheese

Journal of Dairy Research ◽

10.1017/s0022029900025218 ◽

1987 ◽

Vol 54 (1) ◽

pp. 69-76 ◽

Cited By ~ 33

Author(s):

Susan J. Cromie ◽

Janet E. Giles ◽

John R. Dulley

Keyword(s):

Lactic Acid ◽

Elevated Temperature ◽

Lactic Acid Bacteria ◽

Elevated Temperatures ◽

Cheddar Cheese ◽

Bacterial Group ◽

Control Temperature ◽

Apparent Relationship ◽

Storage Temperatures ◽

Total Bacteria

SummaryChanges in the composition of the microflora in Cheddar cheese ripened at elevated temperatures were examined. Cheeses were stored under the following ripening conditions: (i) control, 8°C for 32 weeks; (ii) 15°C, (iii) 17·5°C or (iv) 20°C, all for 8 weeks, then followed by 8°C for 24 weeks; (v) 15°C, (vi) 17·5°C or (vii) 20°C, all for 32 weeks. Generally, the total bacteria, lactic acid bacteria, lactobacilli and ‘undesirable lactobacilli’ (producing off flavours and CO2) counts in cheeses stored above 8°C were higher than in the control cheese. This effect seemed to be dependent on continued storage at the elevated temperature. Streptococcal counts rose slightly during ripening at elevated temperatures and fell slightly during ripening at the control temperature. Numbers of non-lactic acid bacteria were unaffected by elevated storage temperatures. In the only treatments where off flavours developed (17·5°C for 32 weeks, 20°C for 16 weeks or more) there was no apparent relationship between any bacterial group and the off flavours.

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