Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents

International Dairy Journal

Volumn 10, Issue 3, 2000, Pages 151-158

  Fenelon, Mark A ^a   Guinee, Timothy P ^a  

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

Author keywords

Cheddar cheese; Fat content; Proteolysis; Texture

Indexed keywords

CASEIN; CHEDDAR CHEESE; CHEESE RIPENING; CHYMOSIN; FAT CONTENT; FLOW KINETICS; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS;

EID: 0033845058     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00040-6     Document Type: Article

References (40)

1. Studies of peptidolysis during early maturation and its influence on low-fat cheese quality
2. Proteinases in normal bovine milk and their action on caseins
3. The production of low fat Cheddar cheese
4. A new staining technique for proteins in polyacrylamide gels using coomassie brilliant blue G250
5. Texture of Cheddar cheese as influnced by fat reduction
6. Time and temperature influence on chemical aging indicators for a commercial Cheddar cheese
7. Beta-casein hydrolysis in cheddar cheese ripening
8. Water absorption by renneted casein micelles
9. Rheological evaluation of maturing Cheddar cheese
10. The influence of moisture content on the consistency and protein breakdown of cheese
11. Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk
12. 1m
13. The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula
14. Elevated temperature ripening of reduced-fat cheddar, made with or without lacticin-3147 producing starter culture
15. Cheese: Physical, biochemical and nutritional aspects
16. Formation of flavor compounds in cheese
17. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin
18. Milk alkaline proteinase
19. The influence of milk pasteurisation temperature and pH at curd milling on the composition, texture and maturation of reduced-fat cheddar cheese
20. Role of lactose in Cheddar cheese manufacturing and ripening
21. Novel assay for the determination of residual coagulant activity in cheese
22. Effect of salt in moisture on proteolysis in Cheddar-type cheese
23. Soluble nitrogen in cheese: Comparison of extraction procedures
24. The assessment of the potential quality of young Cheddar cheese
25. Importance of calcium and phosphate in cheese manufacture: A review
26. Rheology of reduced-fat cheese containing fat substitute
27. Chemical methods for the characterisation of proteolysis in cheese during ripening
28. Composition and microstructure of commercial full-fat and low-fat cheeses
29. Influence of salt on the quality of reduced fat Cheddar cheese
30. Composition and grade of cheddar cheese manufactured over three seasons
31. Cheese rheology
32. The determination of plasmin in dairy products
33. Correlation between micelle solvation and calcium content
34. Rates and contents of hydrolysis of several caseins by pepsin, rennin, Endothia parasitica protease and Mucor pusillus protease
35. Technological parameters involved in Cheese ripening
36. Breakdown of casein by rennet and microbial milk clotting enzymes
37. Factors affecting the rheological and fracture properties of hard and semi-hard cheese