Influence of NaCl and pH on intracellular enzymes that influence Cheddar cheese ripening

Lait

Volumn 77, Issue 3, 1997, Pages 383-398

  Weimer, B ^a   Dias, B ^a   Ummadi, M ^a   Broadbent, J ^a   Brennand, C ^a   Jaegi, J ^b   Johnson, M ^b   Milani, F ^b,c   Steele, J ^b   Sisson, D V ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c Schreiber Foods Inc   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0031505601     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1997326     Document Type: Article

References (44)

1. Adda J, Gripon JC, Vassal L (1982) The chemistry of flavor and texture generation in cheese. Food Chem 9, 115-129
2. Adler-Nissen J (1979) Determination of the degree of the hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J Agric Food Chem 27, 1256-1262
3. Alting AC, Engels WJ, Schalkwijk S, Exterkate FA (1995) Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp cremoris B78 and its possible role in flavor development in cheese. Appl Environ Microbiol 61, 4037-4042
4. Ardo Y, Larsson PO, Mansson HL, Hedenberg A (1989) Studies of peptidolysis during early maturation and its influence on low-fat cheese quality. Miichwissenschaft 44, 485-490
5. Aston JW, Dulley JR (1982) Cheddar cheese flavor. Aust J Dairy Technol 37, 59-64
6. Aston JW, Creamer LK (1986) Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese. NZ J Dairy Sci Technol 21, 229-248
7. Banks JM, Brechany EY, Christie WW (1989) The production of low-fat Cheddar-type cheese. J Soc Dairy Technol 42, 6-9
8. Blake M, Koka R, Weimer BC (1996) A semi-automated colorimctric method for the determination of lipase activity in milk. J Dairy Sci 79, 1164-1171
9. Broome MC, Hickey MW (1991) Protease activity of non-starter lactobacilli. Aust J Dairy Technol 45, 12-18
10. Christensen JE, Johnson ME, Steele JL (1995) Production of Cheddar using a Lactococcus lactis ssp cremoris SK11 derivative with enhanced aminopeptidase activity. Int Dairy J 5, 367-379
11. Chang SK (1985) Chemistry of sulfur compounds in cheese flavor and whey protein functionality. Ph D diss, Univ Wisconsin, Madison, WI
12. Chapman HR, Sharpe ME (1981) The microbiology of milk products. In: Dairy Microbiology, vol 2 (Robinson RK, ed) Applied Sci Publ, London
13. Collin JC, Law BA (1989) Isolation and characterization of the L-methionine-γ-demethiolase from Brevibacterium linens NCDO 739. Sci Aliments 9, 805-812
14. Dias B, Weimer BC (1995) A semi automated colorimetric method for the detection of aminopeptidase activity in turbid solutions. J Rapid Methods Autom Microbiol 3, 223-235
15. El Soda M, Pandian S (1991) Recent developments in accelerated cheese ripening. J Dairy Sci 74, 2317-2335
16. s1-casein-(24-199)-fragment and β-casein under cheese conditions by chymosin and starter peptidases. System Appl Microbiol 18, 7-12
17. Ferchichi M, Hemme D, Nardi M, Pamboukdjian N (1985) Production of methanethiol from methionine by Brevibacterium linens CNRZ 918. J Gen Microbiol 131, 715-723
18. Fox PF, Law J, McSweeney PLH, Wallace J (1993) Biochemistry of cheese ripening. In: Cheese: Chemistry, Physics, and Microbiology, vol 1 (Fox PF, ed) Chapman & Hall, New York
19. Hemme D, Bouillanne C, Metro F, Desmazeaud MJ (1982) Microbial catabolism of amino acids during cheese ripening. Sci Aliments 2, 113-123
20. Hise R (1991) Overview of the reduced fat cheese market. In: Low-fat Cheddar Seminar, Center for Dairy Research, Madison, WI
21. Jameson GW (1990) Cheese with less fat. Aust J Dairy Technol 44, 93-98
22. Jarret WD, Aston JW, Dulley JR (1982) A simple method for estimating free amino acids in Cheddar cheese. Aust J Dairy Technol 37, 55-58 [Erratum 38:54 (1983), changing sulfuric acid normality from 15.8 to 3.95]
23. Johnson ME, Olson NF (1985) A comparison of available methods for determining salt levels in cheese. J Dairy Sci 68, 1020-1024
24. Johnson ME (1991) Making quality reduced fat cheese. In: Low-fat Cheddar Seminar, Center for Dairy Research, Madison, WI
25. Khalid NM, Marth EH (1990) Lactobacilli - their enzymes and role in ripening and spoilage of cheese: a review. J Dairy Sci 73, 2669-2684
26. Kok J (1990) Genetics of the proteolytic system of lactic acid bacteria. FEMS Microbiol Rev 87, 15-42
27. Law BA (1987) Proteolysis in relation to normal and accelerated cheese ripening. In: Cheese: Chemistry, Physics and Microbiology, vol 1 (Fox PF, ed) Elsevier Appl Sci Publ, New York
28. Lindsay CR (1991) Flavor quality of reduced fat cheese. In: Low-fat Cheddar Seminar, Center for Dairy Research, Madison, WI
29. McGarry A, Law J, Coffey A, Daly C, Fox PF, Fitzgerald GF (1994) Effect of genetically modifying the lactococcal proteolytic system on ripening and flavor development in Cheddar cheese. Appl Environ Microbiol 60, 4226-4233
30. McGugan W (1975) Cheddar cheese flavor. A review of current progress. J Agric Food Chem 23, 1047-1050
31. Olson NF (1990) The impact of lactic acid bacteria in cheese flavor. FEMS Microbiol Rev 87, 131-148
32. Peterson BD, Marshall RT (1990) Non-starter lactobacilli in Cheddar cheese: a review. J Dairy Sci 73, 13395-13410
33. Reid RJ, Coolbear T, Moore CH, Harding DRK, Pritchard G (1995) Involvement of enzyme-substrate charge interactions in the caseinolytic specificity of lactococcal cell envelope-associated proteinases. Appl Environ Microbiol 61, 3934-3939
34. Reiter B, Sharpe E. (1971) Relationship of the microflora to the flavour of Cheddar cheese. J Appl Bacteriol 34, 63-80
35. Richardson GH (1985) Standard Methods for the Examination of Dairy Products. Am Publ Health Assoc Inc, Washington, DC
36. Schormüller J (1968) The chemistry and biochemistry of cheese ripening. Adv Food Res 16, 231-334
37. Seitz EW (1990) Microbial and enzyme-induced flavors in dairy foods. J Dairy Sci 73, 3664-3691
38. Severn DJ, Johnson ME, Olson NF (1986) Determination of lactic acid in Cheddar cheese lactate crystals. J Dairy Sci 69, 2027-2030
39. Sherwood IR (1939) Lactic acid bacteria in relation to cheese flavor. J Dairy Res 10, 449-454
40. Smid EI, Poolman B, Konings WN (1991) Casein utilization by lactococci. Appl Environ Microbiol 57, 2447-2452
41. Thomas TD, Mills OE (1981) Proteolytic enzymes of starter bacteria. Neth Milk Dairy J 35, 255-273
42. Vanderwarn MA (1989) Analysis of cheese and cheese products for moisture. Ph D diss, Univ Wisconsin, Madison, WI
43. Van Slyke LL, Price WV (1979) Analytical methods. In: Cheese (Price WV, Van Slyke LL, eds) Ridgeview Publ Co, Atascadero, CA
44. Weimer B (1990) Optimization of growth and proteolytic enzyme production in Brevihacterium linens. Ph D diss, Utah State Univ, UT