Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheese-making

1972 ◽  
Vol 39 (2) ◽  
pp. 261-273 ◽  
Author(s):  
Margaret L. Green
Keyword(s):  
Cheddar Cheese ◽  
Cheese Making ◽  
Stomach Mucosa ◽  
Milk Clotting ◽  
Cheese Ripening ◽  
Cheese Flavour ◽  
The Cost ◽  
Substrate Ph ◽  
Milk Clotting Activity

SummaryThree enzymes were assessed as rennet substitutes for cheese-making. The bovine and chicken pepsins used were relatively crude extracts of bovine stomach mucosa and chicken proventriculae respectively; the swine pepsin was a partially purified commercial product. The ratios of milk-clotting activity to general proteolytic activity were high for rennet and bovine pepsin and low for swine and chicken pepsins. Both bovine mucosa and chicken stomach gave low milk-clotting activities compared with calf stomach. For all the enzymes the chemical reactions causing milk clotting appeared to be the same. The milk-clotting activity showed a decrease with increase in substrate pH for all the enzymes, although they were all still active at pH 6·81.Duplicate cheeses were made from each of the swine, bovine and chicken pepsins, with rennet as a standard in each trial. The cheese-making process was similar with each enzyme, but differences appeared during ripening. The chicken-pepsin cheeses had poor body and weak Cheddar-cheese flavour, with many and intense off-flavours. The cheeses made with bovine and swine pepsins were only slightly inferior in quality and intensity of Cheddar-cheese flavour to the rennet cheeses. From a simulated cheese-making experiment it was concluded that 30–40 % of the added rennet, bovine pepsin and chicken pepsin was probably inactivated during the cheese-making process and that most or all of the swine pepsin was lost. These results provide an explanation for the variations observed in cheese ripening.It was concluded that chicken pepsin would not prove a suitable rennet substitute for making Cheddar cheese because of the quality of the cheese produced, and that bovine pepsin would not prove suitable because of the cost of preparing a suitable extract. Swine pepsin would appear to be suitable if the ripening time were to be lengthened or if another enzyme were to be added to assist ripening; it is cheaper than rennet and other rennet substitutes.

The preparation and assessment of a suitableMucor pusillusLindt proteinase–swine pepsin mixture for Cheddar cheese-making

1975 ◽  
Vol 42 (2) ◽  
pp. 297-312 ◽  
Author(s):  
Margaret L. Green ◽  
A. Stackpoole
Keyword(s):  
Sensory Evaluation ◽  
Test Procedure ◽  
Survival Rates ◽  
Cheddar Cheese ◽  
Simple Test ◽  
Cheese Making ◽  
Milk Clotting ◽  
Milk Clotting Activity

SummaryA simple test procedure was used to predict the most suitable mixture of Noury rennet (Mucor pusillusLindt proteinase) and swine pepsin for Cheddar cheesemaking. Duplicate cheeses were made with 6 Noury rennet–swine pepsin mixtures and with each enzyme alone, with calf rennet as the control. There were slight differences in the course of the cheese-making process and in the yields of the cheeses. Sensory evaluation showed that the most acceptable cheeses were those made by coagulant mixtures closely similar to the predicted mixture and these were as acceptable as cheeses made with calf rennet. The survival rates of different groups of bacteria were similar in all cheeses. There were differences in the products of proteolysis in the various cheeses throughout ripening, particularly with respect to products derived from αs1-casein. The Noury rennet was characterized for the proportion of milk clotting activity associated with each of 4 components and its stability in solution was determined.

Denaturation of porcine pepsin during Cheddar cheese manufacture

1977 ◽  
Vol 44 (2) ◽  
pp. 335-343 ◽  
Author(s):  
A. M. O'Keeffe ◽  
P. F. Fox ◽  
C. Daly
Keyword(s):  
Cheddar Cheese ◽  
Porcine Pepsin ◽  
Cheese Making ◽  
Temperature Range ◽  
Cheese Ripening ◽  
Cheese Curd

SummaryPorcine pepsin was rapidly denatured in phosphate buffers, pH 6·4–6·7, in the temperature range 31–39 °C and was only slightly more stable in milk under similar conditions. However, the enzyme was considerably more stable in Cheddar cheese curd in which the extent of denaturation was very markedly influenced by the pH of the milk at setting. Under normal cheese-making conditions, porcine pepsin was about equally stable with chymosin. Two modifications of the cheesemanufacturing procedure were developed which permit the manufacture of cheese almost free of coagulant and suitable for the assessment of the contribution of starter proteinases to proteolysis during cheese ripening.

scholarly journals Developments in effective use of volatile organic compound analysis to assess flavour formation during cheese ripening

2021 ◽  
pp. 1-7
Author(s):  
Mustafa Yavuz ◽  
Ceyda Kasavi ◽  
Ebru Toksoy Öner
Keyword(s):  
Lactic Acid ◽  
Organic Compound ◽  
Lactic Acid Bacteria ◽  
Volatile Organic Compound ◽  
Cheese Making ◽  
Cheese Ripening ◽  
Cheese Flavour ◽  
Volatile Organic ◽  
Effective Use ◽  
Flavour Formation

Abstract In the burgeoning demand for optimization of cheese production, ascertaining cheese flavour formation during the cheese making process has been the focal point of determining cheese quality. In this research reflection, we have highlighted how valuable volatile organic compound (VOC) analysis has been in assessing contingent cheese flavour compounds arising from non-starter lactic acid bacteria (NSLAB) along with starter lactic acid bacteria (SLAB), and whether VOC analysis associated with other high-throughput data might help provide a better understanding the cheese flavour formation during cheese process. It is widely known that there is a keen interest to merge all omics data to find specific biomarkers and/or to assess aroma formation of cheese. Towards that end, results of VOC analysis have provided valuable insights into the cheese flavour profile. In this review, we are pinpointing the effective use of flavour compound analysis to perceive flavour-forming ability of microbial strains that are convenient for dairy production, intertwining microbiome and metabolome to unveil potential biomarkers that occur during cheese ripening. In doing so, we summarised the functionality and integration of aromatic compound analysis in cheese making and gave reflections on reconsidering what the role of flavour-based analysis might have in the future.

scholarly journals The dynamic of the number of coliform bacteria in white cheese

2011 ◽  
Vol 27 (3) ◽  
pp. 1091-1096
Author(s):  
J. Stojiljkovic ◽  
V. Kakurinov
Keyword(s):  
Raw Milk ◽  
Coliform Bacteria ◽  
Small Decrease ◽  
Cheese Making ◽  
Cheese Ripening ◽  
The Third ◽  
White Cheese ◽  
Number Of Microorganisms

The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During the cheese ripening in the pickle the number of coliform bacteria has kept at 3.0 x 103 /g of cheese for the second repetition, but for the first and the third repetition they disappeared which avoided the danger of early blowing or appearance of any other defect.

515. Cheddar-cheese flavour and its relation to tyramine production by lactic acid bacteria

1953 ◽  
Vol 20 (2) ◽  
pp. 217-223 ◽  
Author(s):  
J. C. Dacre
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheddar Cheese ◽  
Tyrosine Decarboxylase ◽  
Ripening Process ◽  
Cheese Ripening ◽  
Cheese Flavour

1. Cultures ofStr. faecalis, L. plantarumand a strain ofLeuconostoc, when added to cheese milk, all brought about an increase in Cheddar flavour intensity in the resultant cheese.2. Examination of the cheeses for tyramine content showed that the formation of the amine bore no relationship to the increases in flavour intensity. The production of tyramine appeared to be merely incidental in the cheese-ripening process.3. A survey among the lactic acid bacteria disclosed only one species containing a significant amount of the L( – )-tyrosine decarboxylase enzyme—L. brevis. This species added to cheese milk causes an objectionable ‘yeasty’ flavour in the final cheese.

413. The growth requirements of lactobacilli in relation to cheese flavour development

1950 ◽  
Vol 17 (1) ◽  
pp. 79-90 ◽  
Author(s):  
G. J. E. Hunter
Keyword(s):  
Basal Medium ◽  
Cheddar Cheese ◽  
Sodium Salts ◽  
Cheese Ripening ◽  
Growth Requirements ◽  
Cheese Flavour ◽  
Growth Promoting ◽  
Manganese Salts

An attempt was made to devise a medium for the growth of lactobacilli which would simulate the nutritive conditions existing in ripening cheddar cheese. The basal medium finally used contained soluble digestion products of casein (formed by the action of rennet), lactose, lactate and phosphate. This medium gave a fair, but not a very heavy growth of flavour-producing lactobacilli isolated from cheddar cheese, and it was evidently deficient in growth-promoting power as compared with some media used in the laboratory. Additions of potassium and manganese salts to the casein digest medium gave a significant increase in growth. Potassium had the effect of off-setting the inhibition caused by the presence of an excess of sodium salts such as are normally present in cheese. The implications of the results in cheese ripening and their possible application in cheese manufacture are discussed.

Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin

1992 ◽  
Vol 59 (2) ◽  
pp. 209-216 ◽  
Author(s):  
Nana Farkye ◽  
Patrick F. Fox
Keyword(s):  
Phosphotungstic Acid ◽  
Cheddar Cheese ◽  
Water Soluble ◽  
Plasmin Activity ◽  
Total N ◽  
Cheese Ripening ◽  
Level 3 ◽  
Water Soluble Extract ◽  
And Control

SummaryPlasmin (EC 3.4.21.7) was added to cheese milk to assess its contribution to Cheddar cheese ripening; the activity of plasmin in the cheese was increased by levels ranging from 1·5 to 6 times that in the control cheeses. Even at the highest level of added plasmin, no activity was found in the whey. β-Casein was degraded faster in the experimental cheeses than in the controls, and the concentration of γ-caseins increased concomitantly. The total N in the water-soluble extract was up to ˜ 20% higher in the experimental than in the control cheeses but phosphotungstic acid-soluble N was not affected by the plasmin activity in the cheese. Several differences were apparent in the gel electropherograms of the water-soluble extracts of the experimental and control cheeses; some peptides were present at higher concentrations in the former, others in the latter, suggesting that plasmin contributes to both the formation and degradation of water-soluble peptides in cheese. The organoleptic quality of the plasmin-enriched cheeses was judged superior to that of the controls and ripening was considerably accelerated; a plasmin level 3–4 times the indigenous value appeared to be optimal. No bitterness was detected in any of the cheeses.

Streptococcus thermophilus in Cheddar cheese – production and fate of galactose

2001 ◽  
Vol 68 (2) ◽  
pp. 317-325 ◽  
Author(s):  
VALÉRIE MICHEL ◽  
FRANK G. MARTLEY
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Cheddar Cheese ◽  
Streptococcus Thermophilus ◽  
Cheese Ripening ◽  
Colony Forming Units ◽  
Close Relationship ◽  
Manufacturing Procedure ◽  
Low Levels ◽  
Cheese Production

The behaviour of Streptococcus thermophilus in combination with Lactococcus lactis subsp. cremoris or subsp. lactis mesophilic starters in experimental Cheddar cheese is reported. In a standard manufacturing procedure employing a 38 °C cook temperature, even very low levels (0·007%) of Str. thermophilus combined with normal levels of the mesophilic starter (1·7%) resulted in increased rates of acid production, the formation of significant amounts of galactose (∼ 13 mmol/kg cheese), and populations nearly equivalent to those of the mesophilic lactic starter in the curd before salting. At a 41 °C cook temperature, the Str. thermophilus attained a higher maximum population (∼ log 8·2 colony forming units (cfu)/g) than the Lc. lactis subsp. cremoris (∼ log 6·8 cfu/g) and formed more galactose (∼ 28 mmol/kg). Lactobacillus rhamnosus, deliberately added to a cheese made using Str. thermophilus starter and which contained 24 mmol galactose/kg at day one, utilized all the galactose during the first 3 months of cheese ripening. Adventitious non-starter lactic acid bacteria had the potential to utilize this substrate too, and a close relationship was demonstrated between the increase in this flora and the disappearance of the galactose. Some possible consequences for cheese quality of using Str. thermophilus as a starter component are discussed.

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