+ 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

The effect of proteolytic enzymes from Roquefort-type cheese on acceleration of Romadour cheese ripening

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

During ripening of Roquefort-type cheese a smeary substance is produced on the cheese surface. It was found that this substance contains proteolytic enzymes with an av. activity of 28 nkat/g at the optimal temp. of 50 degrees C, and 2 pH optima at 7.0-7.5 and 9.0. The partially purified preparation (ethanol precipitation) with a proteolytic activity of 740 nkat/g contains mainly proteins of an MW 67 000, 45 000 and 17 000 (SDS electrophoresis).

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 002247945

Download citation: RISBibTeXText

Related references

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

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

Quality defining instrumental analysis of proteolytic cheese ripening. Part 2. Studies on the effect of whey cream on proteolytic ripening of Edam cheese. Deutsche Milchwirtschaft 47(5): 217-218, 220-221, 1996

Effect of some lipolytic enzymes on the ripening indices of Roquefort cheese. Egyptian Journal of Food Science 1995; 22(2): 223-248, 1994

The influence of different strains of penicillium roquefort upon the ripening of cheese: of the Roquefort type. Int.Dairy Congr 2: 742-46, 1959

Acceleration of blue cheese ripening by cheese slurry and extracellular enzymes of penicillium roqueforti. Lait 69(4): 305-314, 1989

Application of a microbial preparation for acceleration of cheese ripening in the manufacture of Tilsit-type, whey protein incorporated-cheese. Part 2. Effect of different starter additions. Acta Academiae Agriculturae ac Technicae Olstenensis, Technologia Alimentorum ( 30): 35-44, 1998

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

Increasing the recovery of milk proteins in cheese made by direct acidification and encapsulation of enzymes for acceleration of cheese ripening. Dissertation Abstracts International, B 36(3): 1127, 1975

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening. Journal of Dairy Research 42(2): 313-326, 1975

Studies on the proteolytic decomposition in cheese. IV. Changes in the degree of ripening and number of proteolytic bacteria during the ripening period in Gouda cheese.. Rep. Res. Lab. Snow Brand Milk Prod, Japan, 48: 12, 1958

Acceleration of cheese ripening: high pressure injection and diffusion of curing components in Italian-type cheese. Dissertation Abstracts International, B 40(7): 3079, 1980

Microbial flora of Roquefort cheese. I. Its de-velopment during manufacture and ripening of the cheese. Lait 48: 479/480, 613-29, 1968

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.. Rep. Res. Lab., Snow Brand Milk Prod, Japan, 53: 16, 1958

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