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Beta -Galactosidase - a biotechnological approach for Cheddar cheese production






Indian Dairyman 39(10): 467-470

Beta -Galactosidase - a biotechnological approach for Cheddar cheese production

The advantages and problems involved in accelerating the ripening process of Cheddar cheese are outlined. The use of microbially produced beta -galactosidase for pre-hydrolysis of lactose in milk can reduce the manufacturing time for cheese up to 50% and in addition enhance the ripening rate.


Accession: 001535836



Related references

Thakar, P.H.; Vyas, S.H.; Prajapati, P.I.; Miyani, R.V.; Upadhyay, K.G., 1992: Lactose prehydrolysis of buffalo milk with beta -D-galactosidase in order to accelerate ripening of Cheddar cheese. II. Ripening of Cheddar cheese. The influence of lactose hydrolysis in buffalo milk with Maxilact and Lactozym enzymes, and use of higher ripening temp. on ripening changes in Cheddar cheese was examined. Trichloroacetic acid- and phosphotungstic acid-soluble nitrogen, tyrosine...

Anonymous, 1988: Lactose prehydrolysis of buffalo milk with b d galactosidase in order to accelerate ripening of cheddar cheese i manufacture of cheddar cheese

Thakar, P.N.; Vyas, S.H.; Prajapati, P.S.; Upadhyay, K.G.; Miyani, R.V., 1988: Lactose prehydrolysis of buffalo milk with B-D-galactosidase in order to accelerate ripening of Cheddar cheese. 1. Manufacture of Cheddar cheese. Cheddar cheese was made from (i) buffalo milk (control), (ii) buffalo milk hydrolysed to 64% using Maxilact (Kluyveromyces lactis) or (iii) buffalo milk hydrolysed to 70% using Lactozym (K. fragilis). Acid development was more rapid with (ii) and...

Gooda, E.; Bednarski, W.; Kowalewska, J.; Poznanski, S.; Cudna, Z., 1980: Use of beta -galactosidase in intensification of Cheddar cheese ripening. Cheddar-type cheeses were made in the Chorzele (Poland) dairy factory. For experimental cheeses, 0.1% 'Maxilact' beta -galactosidase preparation (activity, 40 mu mol glucose/g) was added to pasteurized milk at 30 deg C, and a starter of...

Labuschagne, J.H.; Nieuwoudt, J.A., 1978: Shortening of cheddar cheese manufacture by elimination of the cheddaring process and the addition of beta galactosidase. In the elimination of the cheddaring procedure 3 variations in the treatment and salting of the curd were used i.e., direct salting of the curd, short piling procedure until fusion of curd particles occurred followed by salting and salting the cur...

Labuschagne, J.H.; Nieuwoudt, J.A., 1978: Shortening of Cheddar cheese manufacture by (I) elimination of the cheddaring process and (II) the addition of beta -galactosidase. In the elimination of the cheddaring procedure, 3 variations in the treatment and salting of the curd were used. (i) direct salting of the curd, (ii) short piling procedure until fusion of curd particles occurred followed by salting, and (iii) sal...

Mehanna, N.M.; Ewais, S.M.; Hassan, H.N., 1985: Lipolysis in cheddar cheese made from buffalo's milk treated with kluyveromyces lactis beta d galactosidase. Cheddar cheese was made from standardized buffalo's milk (fat, solids net fat ratio = 1:2.83) of different total solids content (11.5 and 20%). Cheese milk was treated with 0.03 (w/v) .beta.-D-galactosidase and the resultant cheese was analys...

Mehanna, N.M.; Ewais, S.M.; Hassan, H.N., 1984: Lipolysis in Cheddar cheese made from buffalo's milk treated with Kluyveromyces lactis beta -galactosidase. Short-chain volatile fatty acids were increased in Cheddar cheese by treatment of the cheese milk with beta -D-galactosidase. This effect occurred with buffaloes' milk of 11.5 or 20% TS, standardized to a fat:SNF ratio of 1:2.83.

Mehanna, N.M.; Hassan, H.N.; E.A.amy, H.A., 1984: Technical aspects and proteolysis in Cheddar cheese made from buffalo's milk treated with Kluyveromyces lactis beta -galactosidase. Cheddar cheese was made from cows' milk, or buffaloes' milk (fat/SNF ratio 1:2.83) standardized to TS content 11.5 or 20% and treated with beta -D-galactosidase (0.03% w/v) at 37 degrees C for 1 h before addition of starter or left untre...

Kaneko, S., 1970: The study on the quality of the Oceanian Cheddar cheese: some suggestions for the production of Cheddar cheese for the Japanese market. Certain flavours, undesirable on the Japanese market, seem to be related to the high salt content of the cheese and to the presence of some contaminating bacteria. Salt contents of Australian and New Zealand Cheddar cheese were 1.5-1.6 and 1.2-1.4...