+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Accelerating the ripening of cheese by the addition of proteolytic enzymes. I. The characteristics of the enzymes



Accelerating the ripening of cheese by the addition of proteolytic enzymes. I. The characteristics of the enzymes



Meijeritieteellinen Aikakauskirja 42(1): 1-20



Characteristics of 16 commercial bacterial, fungal, papain and trypsin proteinases were investigated by determining the proteolytic activity in casein and whey protein, determining the endopeptidase, aminopeptidase, carboxypeptidase and dipeptidase activities, studying the effect of pH on caseinolytic activity, by electrophoresis, by studying the effects on bacterial cultures (Streptococcus thermophilus, Lactobacillus lactis, 2 strains of L. helveticus and a mixed mesophilic culture), and by the determination of beta -D-galactosidase and lipase activities. Enzyme activity varied greatly. Endopeptidase activity occurred in the trypsin proteinase, aminopeptidase activity in the fungal proteinases, and carboxy- and dipeptidase activity in most of the proteinases. In one of the fungal enzymes, activity increased with decreasing pH; activity of other proteinases was in the neutral pH range. All enzymes stimulated the growth of bacterial cultures, except for one of the 2 L. helveticus strains, where growth was inhibited. Slight lipase activity was found in the trypsin proteinase, and beta -D-galactosidase activity was detected in fungal proteinases.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 001292121

Download citation: RISBibTeXText


Related references

Accelerating the ripening of cheese by the addition of proteolytic enzymes iii. the proteolytic characteristics of lactobacilli. Meijeritieteellinen Aikakauskirja 44(2): 74-85, 1986

Accelerating the ripening of cheese by the addition of proteolytic enzymes ii preparation of edam cheese. Meijeritieteellinen Aikakauskirja 43(1): 33-46, 1985

Studies on Ras cheese ripening with enzymes addition. II. Application of bacterial proteases and lipases in accelerating ripening of Ras cheese. Egyptian Journal of Food Science 24(3): 401-416, 1996

Effect of addition of proteolytic enzymes and bacterial hydrolyzate on the properties and ripening of Domiati cheese. Assiut Journal of Agricultural Sciences 21(2): 241-225, 1990

Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: effect of bacterial enzymes in accelerating the cheese ripening. Indian Journal of Dairy Science 42(3): 584-588, 1989

Studies on Ras cheese ripening with enzymes addition. 1. Preparation of lipase and protease from bacteria and its addition to Ras cheese slurry. Egyptian Journal of Food Science 24(3): 373-399, 1996

The effect of proteolytic enzymes from Roquefort-type cheese on acceleration of Romadour cheese ripening. Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 349, 1990

The role of proteolytic enzymes in cheese ripening. Bulletin of the International Dairy Federation (371): 6-9, 2002

Acceleration of Ras cheese ripening by using some proteolytic enzymes. Egyptian Journal of Dairy Science 17(2): 337-347, 1989

Proteolytic enzymes of ripening Cheddar cheese. Iowa St. Coll. J. Sci, 25: 2, 389-91, 1951

The significance of proteolytic enzymes during cheese ripening. DMZ, Lebensmittelindustrie und Milchwirtschaft 113(25): 739-743, 1992

Use of proteolytic enzymes to accelerate Gruyere cheese ripening. Mljekarstvo 39(5): 115-122, 1989

Effect of proteolytic enzymes on accelerated ripening of Edam cheese. Indian Journal of Dairy Science 45(6): 303-312, 1992

Acceleration of Domiati cheese ripening by new and promising proteolytic enzymes. Egyptian Journal of Food Science 24(2): 183-198, 1997

Activity of proteolytic enzymes during Provolone and Montasio cheese ripening. Lait 65(647/648): 85-92, 1985