+ 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

Comparative study of proteolysis during ripening of Cheddar cheese by bacterial milk clotting enzymes and rennet extract

Comparative study of proteolysis during ripening of Cheddar cheese by bacterial milk clotting enzymes and rennet extract

XVII Int. Dairy Congr, D: 187-98

Milk clotting enzymes were precipitated by ethanol or, preferably, (NH4)2SO4 from 4 highly potent bacterial isolates, belonging to the Bacillus subtilis group. The milk clotting: proteolytic activity ratio ranged from 2.5 to 47 compared with 31.5 for animal rennet. Cheddar cheese was made using the bacterial enzymes and compared with that using animal rennet. The degree of proteolysis was generally greater when the bacterial enzymes were used.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 014389917

Download citation: RISBibTeXText

Related references

Comparison of the proteolysis produced by rennet extract and a pepsin preparation (Metroclot) during Cheddar cheese ripening. J. Dairy Sci, 46: 6, 604, 1963

Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese. Journal of Dairy Science 47(1): 1-7, 1964

Primary proteolysis in cheddar cheese made with different commercial milk clotting enzymes. Irish Journal of Food Science & Technology 121(1-2): 88, 1988

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

A comparative study of lipolysis and proteolysis in Cheddar cheese and yeast-inoculated Cheddar cheeses during ripening. Enzyme and Microbial Technology 37(6): 606-616, 2005

Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of Leon cow milk cheese. Food Chemistry 85(3): 389-398, 2004

Cheese ripening studied by strictly aseptic techniques of cheesemaking part 2 contribution of enzymes from rennet starter bacteria and milk to proteolysis and flavor development in gouda cheese/. Verslagen van Landbouwkundige Onderzoekingen (Agricultural Research Reports) (870): NO PAGE, 1977

Milk clotting enzymes iv. proteolysis during cheddar cheese making in relation to estimated losses of basic yield using chymosin derived by fermentation aspergillus niger and modified enzymes from mucor miehei. Milchwissenschaft 46(6): 343-347, 1991

Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening. Dairy Science & Technology 95(5): 665-686, 2015

Proteolysis during ripening of soft cheese. II - effect of milk-clotting enzyme on Cremoso Argentino cheese ripening. Microbiologie, Aliments, Nutrition 17(3/4): 199-205, 1999

Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle. Journal of Dairy Research 79(2): 176-184, 2012

Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine. Food Science and Nutrition 7(4): 1540-1550, 2019

Bitterness and proteolysis in Cheddar cheese made with animal, microbial, or vegetable rennet enzymes. Diss. Abstr. Int, 30: 9,, 1970

Textural changes during ripening in cheddar cheese made from cow milk: Soy milk blends using microbial rennet. Journal of Food Science & Technology 33(1): 66-69, 1996

Manufacture of Cheddar cheese with the milk-clotting enzyme from Ficus carica (vegetable rennet). Food Tech. Champaign. 15: 11, 482-85, 1961