Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese

Food Chemistry

Volumn 64, Issue 2, 1999, Pages 177-183

  Fernandez Salguero J ^a   Sanjuan E ^b  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

Author keywords

Los Pedroches cheese; Proteolysis; Vegetable rennet

Indexed keywords

CASEIN;

ARTICLE; CHEESE; CONTROLLED STUDY; METHODOLOGY; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; VEGETABLE;

ANIMALIA; CYNARA; OVIS;

EID: 0032890210     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00149-6     Document Type: Article

References (32)

1. AOAC (1980). Association of Official Analytical Chemists, 13th ed. Washington DC: CRC Press.
2. Barbosa M., Valles E., Vassal L., Mocquot G. L'utilisation d'éxtrait de Cynara cardunculus, L. comme agent coagulant en fabrication de fromages à pâte molle et à pâte cuite. Lait. 56:1976;1-7.
3. Barbosa M., Corradini C., Battistoni B. Cheesemaking experiments carried out on some Italian cheese with vegetable rennet from cardo (Cynara cardunculus, L.). Scienza e Tecnica Lattiero-Casearia. 32:1981;203-221.
4. Brodelius, P., Cordeiro, M., & Pais, M. S. (1995). Aspartic proteinase (Cyprosins) from Cynara cardunculus. spp. flavescens cv. cardoon: purification, characterization and tissue-specific expression. In: K. Takahashi (Ed.), Aspartic proteinases. New York: Plenum Press.
5. Carr, S. (1981). Pocket guide to cheese. London: Mitchell Beazley.
6. Cordeiro M., Jacob E., Puhan Z., Pais M.S., Brodelius P. Milk clotting and proteolytic activities of purified cynarases from Cynara cardunculus: a comparison to chymosin. Milchwissenchaft. 47:1992;683-700.
7. Cordeiro M., Pais M.S., Brodelius P. Tissue-specific expression of multiple forms of cyprosin (aspartic proteinase) in flowers of Cynara cardunculus. Physiology of Plant. 92:1994;645-653.
8. Creamer L.K. Beta-casein degradation in Gouda and Cheddar cheeses. Journal of Dairy Science. 58:1975;287-292.
9. Eigel W.N., Butler J.E., Ernstrom C.A., Farrel H.M., Harwalkar V.R., Jenness R., Whitney R.Mcl. Nomenclature of proteins of cow's milk: fifth revision. Journal of Dairy Science. 67:1984;1599-1631.
10. El-Shibiny S., Abd El-Salam M.H. A quantitative disc electrophoretic technique to follow protein breakdown in cheese. Milchewissenchaft. 31:1976;80-84.
11. Faro, C. C. (1991). Purificaçâo e caracterizaçâo físico-química da protease de Cynara cardunculus L. Ph.D. thesis, University of Coimbra, Portugal.
12. Fernández del Pozo B., Gaya P., Medina M., Rodríguez-Marín M.A., Núñez M. Changes in chemical and rheological characteristic of La Serena ewes' milk cheese during ripening. Journal of Dairy Research. 55:1988;457-464.
13. Fernández-Salguero J. Estudio del queso de Los Pedroches: I. Evolución de las principales fracciones nitrogenadas durante el proceso de maduración. Anales de Bromatologia. 30:1978;123-129.
14. Fernández-Salguero J. Estudio del queso de Los Pedroches: III. Degradación de las caseínas durante la maduración. Anales de Bromatologia. 30:1978;136-141.
15. Fernández-Salguero, J. & Gómez, R. (1997). Estudio de los Quesos Tradicionales de Andalucía. Córdoba, Spain: Publ. Universidad de Córdoba-Cajasur.
16. Fernández-Salguero J., Barreto J.D., Marsilla B.A. Electroforesis cuantitativa y datos composicionales del queso de Fuerteventura. Alimentaria. 18:1981;71-80.
17. Fernández-Salguero J., Marcos A., Alcalá M., Esteban M.A. Proteolysis of Cabrales cheese and other European blue vein cheese varieties. Journal of Dairy Research. 56:1989;141-145.
18. Fernández-Salguero J., Sanjuán E., Montero E. A preliminary study of the chemical composition of Guía cheese. Journal of Food Composition and Analysis. 4:1991;262-269.
19. Gordon W.G., Groves M.L., Greenberg R., Jones S.B., Kalan E.B., Peterson R.F., Townsend R.E. Probable identification of γ-, TS-, R- and S-caseins as fragments of β-casein. Journal of Dairy Science. 55:1972;261-263.
20. Heimgartner U., Pietrzak M., Geertsen R., Brodelius P., da Silva Figueiredo A.C., Pais M.S. Purification and partial Characterization of milk clotting proteases from flowers of Cynara cardunculus L.(Cardoon). Phytochemistry. 29:1990;1405-1410.
21. Law B.A., Wigmore A. Accelerated cheese ripening with food grade proteinases. Journal of Dairy Research. 49:1982;301-311.
22. Macedo A.C., Malcata F.X., Oliveira J.C. The technology, chemistry and microbiology of Serra cheese: a review. Journal of Dairy Science. 76:1993;1725-1738.
23. Marcos A., Esteban M.A., León L., Fernández-Salguero J. Electrophoretic patterns of European cheeses: comparison and quantitation. Journal of Dairy Science. 62:1979;892-900.
24. Núñez M., Fernández del Pozo B., Rodríguez-Mariín M.A., Gaya P., Medina M. 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.
25. Pires E., Faro C., Macedo I., Esteves C., Morgado J., Veríssimo P., Pareira D., Gomez D. Flor de cardo versus quimosina no fabrico de queijos artesanais. Quimica Alimentaria. 54:1994;66-68.
26. Reiter B., Sorokin Y., Pickering A., Hall J. Hydrolysis of fat and protein in small cheeses made under aseptic conditions. Journal of Dairy Research. 36:1969;65-76.
27. Sanjuán, E. (1992). Elaboración del queso de Los Pedroches con diversos tipos de cuajo. Cambios químicos durante la maduración. Ph.D. thesis, University of Córdoba, Spain.
28. Sanjuán E., Fernández-Salguero J. Influencia de algunos factores sobre el tiempo de coagulación por cuajo vegetal (Cynara sp.). Alimentación, Equipos y Tecnología. 13:1994;69-73.
29. Sanjuán E., Millán R., Gómez R., Fernández-Salguero J. Estudio comparado de la composición en ácidos grasos esterificados del queso de Los Pedroches obtenido a partir de cuajo animal y cuajo vegetal. Grasas y Aceites. 46:1995;304-307.
30. 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 and Food Chemistry. 45:1997;74-81.
31. Storry J.E., Grandison S., Millard D., Owen A.J., Ford G.D. Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant. Journal of Dairy Research. 50:1983;215-229.
32. Vieira de Sá F., Barbosa M. Cheese-making experiments with a vegetable rennet from cardo (Cynara cardunculus, L.). Journal of Dairy Research. 39:1972;335-343.