The curd-forming properties of milk as affected by the action of plasmin

International Dairy Journal

Volumn 8, Issue 9, 1998, Pages 807-812

  Mara, Orla ^a   Roupie, Christophe ^a   Duffy, Arthur ^b   Kelly, Alan L ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Cheese; Coagulation; Milk; Plasmin

Indexed keywords

CASEIN; CHEESEMAKING; CURD; ENZYMIC HYDROLYSIS; LACTATION; MILK; PLASMIN; PROTEIN HYDROLYSIS; WHEY;

EID: 0032172446     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00118-6     Document Type: Article

References (17)

1. Andrews, A. T. (1983) Proteinases in nomal bovine milk and their action on caseins. Journal of Dairy Research 50, 45-55.
2. Barbano, D. M., Rasmussen, R. R. and Lynch, J. M. (1991) Influence of milk somatic cell count and milk age on cheese yield. Journal of Dairy Science 74, 369-388.
3. Bastian, E. D., Brown, R. J. and Ernstrom, C. A. (1991) Plasmin activity and milk coagulation. Journal of Dairy Science 74, 3677-3685.
4. Bastian, E. D., and Brown, R. J. (1996) Plasmin in milk and dairy products: an update. International Dairy Journal 6, 435-457.
5. Benslimane, S., Dognin-Bergeret, M. J., Berdague, J.-L. and Guademer, Y. (1990) Variation with season and lactation of plasmin and plasminogen in Montbeliard cows' milk. Journal of Dairy Research 57, 423-435.
6. Blakesley, R. W. and Boezi, J. A. (1977) A new staining procedure for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250. Analytical Biochemistry 82, 580-581.
7. Donnelly, W. J., Barry J. G. and Bucheim, W. (1984) Casein micelle compositional and syncretic properties of late lactation milk. Irish Journal of Food Science and Technology 8, 121-130.
8. Farkye, N. Y. and Landkammer, C. F. (1992) Milk plasmin activity influence on Cheddar cheese quality during ripening. Journal of Food Science 57, 622-625.
9. Lopez-Fandino, R., Carrascosa, A. V. and Olano, A. (1996) The effects of high pressure on whey protein denaturation and cheese-making properties of milk. Journal of Dairy Science 79, 929-936.
10. McMahon, D. J. and Brown, R. J. (1982) Evaluation of Formagraph for comparing rennet solutions. Journal of Dairy Science 65, 1639-1642.
11. Macheboeuf, D., Coulon, J.-B. and D'Hour, P. (1993) Effect of breed, protein genetic variants and feeding on cows' milk coagulation properties. Journal of Dairy Research 60, 43-54.
12. O'Keeffe, A. M. (1984) Seasonal and lactational influences on moisture content of Cheddar cheese. Irish Journal of Food Science and Technology 8, 27-37.
13. Okigbo, L. M., Richardson, G. H., Brown, R. J. and Ernstrom, C. A. (1985) Casein composition of cows milk of different chymosin coagulation properties. Journal of Dairy Science 68, 1887-1982.
14. Pearse, M. J., Linklater, P. M., Hall, R. J. and MacKinlay, A. G. (1986) Extensive degradation of casein by plasmin does not impede subsequent curd formation and syneresis. Journal of Dairy Research 53, 477-480.
15. Politis, I. and Ng-Kwai-Hang, K. F. (1988) Effects of somatic cell count and milk composition on the coagulating properties of milk. Journal of Dairy Science 71, 1740-1746.
16. Richardson, B. C. and Pearce, K. N. (1981) The determination of plasmin in dairy products. New Zealand Journal of Dairy Science and Technology 16, 209-220.
17. Yun, S.-E., Ohmiya, K. and Shimizu, S. (1982) Role of β-casein in milk curdling. Agricultural and Biological Chemistry 46, 443-449.