Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Van Hekken, D L ^a   Tunick, M H ^a   Soryal, K A ^b   Zeng, S S ^c  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b DESERT RESEARCH CENTER   (Egypt)

^c LANGSTON UNIVERSITY   (United States)

Author keywords

Caprine; Cheese; Goat milk; Proteolysis; Rheology

Indexed keywords

MILK PROTEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; CONSUMER; FEMALE; FLOW KINETICS; FOOD HANDLING; GOAT; HUMAN; LACTATION; METABOLISM; METHODOLOGY; MILK; PHYSIOLOGY; STANDARD; TIME;

ANIMALS; CHEESE; CONSUMER SATISFACTION; FEMALE; FOOD HANDLING; GOATS; HUMANS; LACTATION; MILK; MILK PROTEINS; RHEOLOGY; TIME FACTORS;

CAPRA; CAPRA HIRCUS;

EID: 34147094851     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00296.x     Document Type: Article

References (23)

1. Attaie R. 2005. Effects of aging on rheological and proteolytic properties of goat milk jack cheese produced according to cow milk procedures. Small Rum Res 57(1):19-29.
2. Attaie R, Richter RL, Risch E. 1996. Manufacturing parameters and rheological characteristics of cheddar-like hard goat cheese. J Dairy Sci 79(1):1-7.
3. Brown JR, Law JR, Knight CH. 1995. Changes in case incomposition of goats' milk during the course of lactation: physiological inferences and technological implications. J Dairy Res 62(3):431-9.
4. S1-casein, milk composition and coagulation properties of goat milk. Small Rum Res 38(2):123-34.
5. Code of Federal Regulations (CFR). 2003. Cheddar Cheese. 21 CFR 133.113. Washington, D.C.: U.S. Government Printing Office. p 314-5.
6. Fantuz F, Polidori F, Cheli F, Baldi A. 2001. Plasminogen activation system in goat milk and its relation with composition and coagulation properties. J Dairy Sci 84(8):1786-90.
7. Fekadu B, Soryal K, Zeng S, Van Hekken D, Bah B, Villaquiran M. 2005. Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses. Small Rum Res 59(1):55-63.
8. Haenlein GFW. 2001. Past, present, and future perspectives of small ruminant dairy research. J Dairy Sci 84(9):2097-115.
9. Jin YK, Park YW. 1995. Effects of aging time and temperature on proteolysis of commercial goat milk cheeses produced in the United States. J Dairy Sci 78(12):2598-608.
10. Kosikowski FV, Mistry VV. 1997. Cheese and fermented milk foods. Vol. 2. Procedures and analysis. 3rd ed.Westport, Conn.: F. V. Kosikowski, LLC. p 90-6.
11. Kubis I, Sousa MJ, Walsh-O'Grady DA, Kelly L, McSweeney PLH. 2001. Proteolysis in cheddar-type cheese made from caprine milk. Milchwissenschaft 56(10):557-60.
12. S2-casein. J Dairy Res 56(5):817-21.
13. Lucey J. 1996. Cheesemaking fromgrass based seasonal milk and problems associated with late-lactation milk. J Soc Dairy Technol 49(2):59-64.
14. Olson DW, Van Hekken DL, Tunick MH, Soryal KA, Zeng SS. 2007. Effects of aging on functional properties of caprine milk made into cheddar- and colby-like cheeses. Small Rum Res In press. (available for review on-line at www.sciencedirect.com).
15. Park YW. 2001. Proteolysis and lipolysis of goat milk cheese. J Dairy Sci 84(E. Suppl):E84-E92.
16. SAS Institute Inc. 2002. SAS systems forWindows, release 8.2. Cary, N.C.: SAS Institute Inc.
17. Trujillo AJ, Guamis B, Carretero C. 1995. Proteolysis of goat β-casein by calf rennet under various factors affecting the cheese ripening process. J Agric Food Chem 43(6):1472-8.
18. Trujillo AJ, Guamis B, Carretero C. 1997a. Proteolysis of goat casein by calf rennet. Int Dairy J 7(8/9):579-88.
19. Trujillo AJ, Guamis B, Carretero C. 1997b. Hydrolysis of caprine β-casein by plasmin. J Dairy Sci 80(10):2258-63.
20. Tunick MH, Van Hekken DL. 2002.Torsion gelometry of cheese. J Dairy Sci 85(11):2743-9.
21. Tziboula-Clarke A. 2003. Goat milk. In: Fuquay JW, Fox PF, editors. Encyclopedia of dairy sciences. San Diego: Academic Press. p 1270-9.
22. Van Hekken DL, Tunick MH, Park YW. 2004. Rheological and proteolytic properties of Monterey Jack goat's milk cheese during aging. J Agric Food Chem 52(17):5372-7.
23. Zeng SS, Escobar EN, Popham T. 1997. Daily variation in somatic cell count, composition, and production of Alpine goat milk. Small Rum Res 26(3):253-60.