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Bacterial enzyme used as cheese ripening aid

, : Bacterial enzyme used as cheese ripening aid. United States Patent (US 4 690 826): 6

The process for Cheddar cheese manufacture involves using a proteinase derived from the psychrotrophic flora of raw milk, preferably from Pseudomonas fluorescens. The proteinase is added to the cheese milk prior to, or simultaneously with, the coagulant and cheesemaking is carried out by conventional methods. It is claimed that the proteinase remains active throughout processing and enhances the development of desirable flavour compounds during ripening.

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Related references

Nakanishi, T.; Tokita, F., 1962: Studies on cheese ripening. X. Preparation of enzyme-rich cheese starter of Aspergillus oryzae-chosen B and its effect on cheese ripening.. A protease-rich starter was produced by culturing Aspergillus oryzae-chosen B on bread to which had been added either trypsin casein hydrolysate or the aqueous extract from ripe cheese. A dry powder of this starter was fairly stable at 5 degrees C...

Niki, T.; Sukegawa, K.; Suenaga, Y., 1958: Studies on cheese ripening. I. Analysis of protein and fat decomposition products in various cheese. II. Changes of various nitrogenous compounds and fat hydrolysis during cheese ripening. III. Effects of adding CaCl2 on the hardness of curd and ripening of Gouda cheese.. Titratable acidity, pH and N distribution were estimated, amino acids isolated by paper chromato-graphy and water-soluble and -insoluble N fractions analysed electrophoretically for 5- to 6-month old Gouda, Edam and Cheddar cheese, and for Gouda c...

Vema, A.; Anand, S.R., 1989: Biochemical changes associated with ripening of Cheddar cheese from buffalo milk: effect of bacterial enzymes in accelerating the cheese ripening. In an attempt to produce Cheddar cheese from buffalo milk with Cheddar flavour comparable with cow milk cheese, Cheddar cheese was prepared from buffalo milk after treating the milled curd with lipase- and proteinase-rich extracts of Lactobacillus...

Ismail, A.A.; Hassan, A.A.;, M.A., 1996: Studies on Ras cheese ripening with enzymes addition. II. Application of bacterial proteases and lipases in accelerating ripening of Ras cheese. The preliminary experiments on slurry [see pp. 373-399 of same issue of the journal] were used to accelerate Ras cheese ripening. Mixtures of proteinase and lipase at 1.0 ml and 1.5 ml/kg were used. Cheeses were ripened in moulds at 12 degrees C f...

Hynes, E.; Zalazar, C.; Delacroix Buchet, A., 1999: Proteolysis during ripening of soft cheese. II - effect of milk-clotting enzyme on Cremoso Argentino cheese ripening. Proteolysis is a major event during cheese ripening. Milk-coagulating enzymes play an important role in the proteolysis process. The objective of this work was to investigate the ripening of Cremoso Argentino cheese, a soft variety with high moist...

Singh, A.S.ngh, A.K.ila, R.K.; Dutta, S.M.; Babbar, I.J.; Srinivasan, R.A.; Dudani, A.T., 1967: Proteolytic and microbial changes during ripening of Cheddar cheese using bacterial enzyme as milk coagulating agent. Rennets from selected strains of B. subtilis, B. megaterium and B. cereus were used in the preparation of 29 batches of Cheddar cheese. The N distribution in the wheys revealed a very much lower content of the fraction precipitated by 2% trichloro...

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Linde S.G.; Bester B.H.; Wolmarans H.P., 1989: The effect of ripening temperature on late blowing some other bacterial groups and ripening of gouda cheese. Severe shortages of cheese, as well as the high costs involved in storage during ripening, compel manufacturers to store cheese for shorter periods at higher temperatures. The influence of 4 different temperatures (,,

Messina, D.; Lechiancole, T.; Salzano, G., 2003: Influence of bacteria in ripening environmentals of Pecorino Filiano cheese and study of bacterial evolution during ripening. FEMS Congress of European Microbiologists Abstract Book (1): 215