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The relationship between the concentration of protein breakdown products in the culture media of several lactic acid streptococci and the quality of cheese produced with their use



The relationship between the concentration of protein breakdown products in the culture media of several lactic acid streptococci and the quality of cheese produced with their use



Prikladnaia Biokhimiia i Mikrobiologiia 10(4): 521-526



The proteolytic properties of various strains of Streptococcus acetoinicus were investigated by incubation for 7 days at 28 deg C in sterilized milk with chalk: marked differences were observed in their ability to accumulate water-soluble proteins, peptides and amino acids. When the strains were used as starters in cheesemaking, no clear correlation was found between proteolytic activity and the organoleptic quality of the resultant cheese. The tyrosine levels in the culture media were determined, as well as the levels of peptides, amino acids, volatile fatty acids and certain volatile aroma compounds in ripe cheeses of different flavour quality; no correlation could be established between any of these variables and cheese quality. It is suggested that the compounds responsible for flavour and aroma in cheese may be present in trace amounts only.

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Accession: 044729317

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PMID: 4217451


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Investigation of the relationship between the content of protein-decomposition products in the culture media of certain lactic acid streptococci and the quality of cheese manufactured with their participation. Applied biochemistry and microbiology: (Transl 1976), 10 (4) 437-442, 1974

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