Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese

Food Research International

Volumn 32, Issue 6, 1999, Pages 413-419

  Roa, Isidro ^a   Belen Lopez M ^b   Javier Mendiola, F ^a  

^a Instituto Tecnologico Agroalimentario   (Spain)

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Cynara cardunculus; Ovine cheese; Proteolysis; Residual activity of milk clotting enzymes

Indexed keywords

BETA CASEIN; CHEESE RIPENING; ELECTROPHORESIS; WHEY;

CYNARA CARDUNCULUS;

EID: 0032725188     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00098-8     Document Type: Article

References (31)

1. Baer A., Collin J.C. Determination of residual activity of milk-clotting enzymes in cheese. Specific identification of chymosin and its substitutes in cheese. IDF document. 284:1993;18-23.
2. Boudjellad N., Rolet-Repecaud O., Collin J.C. Detection of residual chymosin in cheese by an enzyme-linked immunosorbent assay. Journal of Dairy Research. 61:1994;101-109.
3. Bütikofer U., Rüegg M., Ardö Y. Determination of nitrogen fractions in cheese: evaluation of a collaborative study. Lebensm. Wiss. U. Technol. 26:1993;271-275.
4. Carlson A., Hill C.G., Olson N.F. Improved assay procedure for determination of milk clotting enzymes. Journal of Dairy Science. 68:1985;290-299.
5. Cordeiro M., Jakob E., Puhan Z., Pais M.S., Brodelius P.E. Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus L. - a comparision to chymosin. Milchwissenschaft. 47:1992;683-687.
6. Davies D.T., Law A.J.R. An improved method for the quantitative frationation of casein mixtures using ion-exchange chromatography. Journal of Dairy Research. 44:1997;213-221.
7. Ernstrom C.A. Enzyme survival during cheesemaking. Dairy and Ice Cream Field. 159:1976;43-44.
8. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Núñez M. Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening. Journal of Dairy Research. 55:1988;457-464.
9. Folkertsma B., Fox P.F. Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. Journal of Dairy Research. 59:1992;217-224.
10. Fontecha J., Peláez C., Juarez M. Biochemical characteristics of a semi-hard ewe's-milk cheese. Z. Lebensm.-Unter.-Forsch. 198:1994;24-28.
11. Guinee T.P., Wilkinson M.G. Rennet coagulation and coagulants in cheese manufacture. J. Soc. Dairy Technol. 45:1992;94-104.
12. Heimgartner U., Pietrzak M., Geersen R., Brodelius P., da Silva A.C., Pais M.S.S. Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus. Phytochemistry. 29:1990;1405-1410.
13. Kuchroo C.N., Fox P.F. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft. 37:1982;331-335.
14. Lawrence R.C., Creamer L.K., Gilles J. Symposium: cheese ripening technology. Texture development during cheese ripening. Journal of Dairy Science. 70:1987;1748-1760.
15. s- and β-caseins during ripening of Serra cheese. Food Chemistry. 58:1997;43-48.
16. Nuñez M., García-Aser C., Rodríguez-Marín M.A., Medina M., Gaya P. The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese. Food Chemistry. 21:1986;115-123.
17. Nuñez M., Medina M., Gaya P. Ewes' milk cheese: technology, microbiology and chemistry (review article). Journal of Dairy Research. 56:1989;303-321.
18. Nũñez M., Fernández del Pozo B., Rodríguez-Marín M.A., Gaya P. Effect of vegetable and animal rennet on chemical, microbiological, rheological and sensory characteristics of La Serena cheese. Journal of Dairy Research. 58:1991;511-519.
19. s1-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L. Biochim. Biophys. Acta. 1297:1996;83-89.
20. Richardson B.C., Creamer L.K. Comparative micelle structure. V. The isolation and characterization of the major ovine caseins. N.Z. J. Dairy Sci. Technol. 11:1976;46-53.
21. Roa, I. (1990). Aportaciones al conocimiento del cuajo vegetal de Cynara sp. Ph.D. thesis. Universidad de Extremadura. Badajoz, Spain.
22. Singh H., Creamer L.K. A sensitive quantitative assay of milk coagulants in cheese and whey products. Journal of Dairy Science. 73:1990;1158-1165.
23. Sousa M.J., Malcata F.X. Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese. Journal of Agricultural Food Chemistry. 45:1997;74-81.
24. Stadhouders J., Hup P. Factors affecting bitter flavour in Gouda cheese. Neth. Milk Dairy J. 29:1975;335-353.
25. Stadhouders J., Hup G., van der Waals C.B. Determination of calf rennet in cheese. Neth. Milk Dairy J. 31:1977;3-15.
26. Vassal L., Gripon J.C. Bitterness in Camembert cheese. role of rennet and Penicillium caseiocolum and means of control Lait. 64:1984;397-417.
27. Verissimo P., Esteves C., Faro C., Pires E. The vegetable rennet of Cynara cardunculus L. contains two proteinases with chymosin and pepsin-like specificities. Biotechnol. Lett. 17:1995;621-626.
28. Vieira de Sa F., Barbosa M. Cheese-making with a vegetable rennet from cardo (Cynara cardunculus). Journal of Dairy Research. 39:1972;335-343.
29. Visser F.M.W. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking techniques. Neth. Milk Dairy J. 31:1977;120-133.
30. Visser F.M.W. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: analysis of the soluble nitrogen and amino acid nitrogen fraction. Neth. Milk Dairy J. 31:1977;210-239.
31. Zoon P., Ansems C., Faber E.J. Measurement procedure for concentration of active rennet in cheese. Neth. Milk Dairy J. 48:1994;141-150.