Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

International Dairy Journal

Volumn 41, Issue , 2015, Pages 38-45

  Børsting, Mette W ^a,b   Stallknecht, Maria K ^a   Vogensen, Finn K ^a   Ardö, Ylva ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; CASEIN; PEPTIDES;

BOVINE CHYMOSIN; CAMEL CHYMOSIN; CHEDDAR CHEESE; CHEESE STRUCTURE; FREE AMINO ACIDS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; SENSORY CHARACTERISTICS; STRUCTURE PARAMETER;

CHEESES;

BOVINAE; LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 84949134177     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.09.002     Document Type: Article

References (32)

1. Ardö Y. Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic dl-starter. International Dairy Journal 1993, 3:343-357.
2. Ardö Y. Flavour formation by amino acid catabolism. Biotechnology Advances 2006, 24:238-242.
3. Ardö Y., Lilbæk H., Kristiansen K.R., Zakora M., Otte J. Identification of large phosphopeptides from beta-casein that characteristically accumulate during ripening of the semi-hard cheese Herrgard. International Dairy Journal 2007, 17:513-524.
4. Ardö Y., Polychroniadou A. Laboratory manual for chemical analysis of cheese 1999, Luxemburg European Communities, Office for Official Publications of the European Communities, Luxemburg.
5. Bansal N., Drake M.A., Piraino P., Broe M.L., Harboe M., Fox P.F., et al. Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. International Dairy Journal 2009, 19:510-517.
6. Børsting M.W., Qvist K.B., Ardö Y. Influence of pH on retention of camel chymosin in curd. International Dairy Journal 2014, 32:133-135.
7. Børsting M.W., Qvist K.B., Rasmussen M., Vindeløv J., Vogensen F.K., Ardö Y. Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese. Dairy Science and Technology 2012, 92:593-612.
8. Broadbent J.R., Rodriguez B.T., Joseph P., Smith E.A., Steele J.L. Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange. Journal of Applied Microbiology 2006, 100:1307-1317.
9. Broadbent J.R., Strickland M., Weimer B.C., Johnson M.E., Steele J.L. Peptide accumulation and bitterness in Cheddar cheese made using single-strain Lactococcus lactis starters with distinct proteinase specificities. Journal of Dairy Science 1998, 81:327-337.
10. Costa N.E., Hannon J.A., Guinee T.P., Auty M.A.E., McSweeney P.L.H., Beresford T.P. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese. Journal of Dairy Science 2010, 93:3469-3486.
11. Creamer L.K., Olson N.F. Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 1982, 47:631-636.
12. Exterkate F.A. The lactococcal cell envelope proteinases: differences, calcium-binding effects and role in cheese ripening. International Dairy Journal 1995, 5:995-1018.
13. Exterkate F.A., Alting A.C., Bruinenberg P.G. Diversity of cell envelope proteinase specificity among strains of Lactococcus lactis and its relationship to charge characteristics of the substrate-binding region. Applied and Environmental Microbiology 1993, 59:3640-3647.
14. Friedrich U., Lenke J. Improved enumeration of lactic acid bacteria in mesophilic dairy starter cultures by using multiplex quantitative real-time PCR and flow cytometry-fluorescence in situ hybridization. Applied and Environmental Microbiology 2006, 72:4163-4171.
15. Govindasamy-Lucey S., Lu Y., Jaeggi J.J., Johnson M.E., Lucey J.A. Impact of camel chymosin on the texture and sensory properties of low-fat Cheddar cheese. Australian Journal of Dairy Technology 2010, 65:139-142.
16. Guinee T.P., Wilkinson M.G. Rennet coagulation and coagulants in cheese manufacture. Journal of the Society of Dairy Technology 1992, 45:94-104.
17. Gunasekaran S., Ak M.M. Cheese rheology and texture 2002, CRC Press, London, UK.
18. Gwartney E., Foegeding E.A., Larick D.K. The texture of commercial full-fat and reduced-fat cheese. Journal of Food Science 2002, 67:812-816.
19. IDF Cheese and processed cheese, determination of the total solids content (reference method) 1982, Standard 4A, International Dairy Federation, Brussels, Belgium.
20. IDF Cheese and processed cheese products - Determination of chloride content - Potentiometric titration method 1988, Standard 88A, International Dairy Federation, Brussels, Belgium.
21. Jensen M.P., Vogensen F.K., Ardö Y. Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. International Dairy Journal 2009, 19:661-668.
22. Johansen P., Vindeløv J., Arneborg N., Brockmann E. Development of quantitative PCR and metagenomics-based approaches for strain quantification of a defined mixed-strain starter culture. Systematic and Applied Microbiology 2014, 37:186-193.
23. Kappeler S.R., van den Brink H.J.M., Rahbek-Nielsen H., Farah Z., Puhan Z., Hansen E.B., et al. Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk. Biochemical and Biophysical Research Communications 2006, 342:647-654.
24. Kim S., Mischerikow N., Bandeira N., Navarro J.D., Wich L., Mohammed S., et al. The generating function of CID, ETD, and CID/ETD pairs of tandem mass spectra: applications to database search. Molecular and Cellular Proteomics 2010, 9:2840-2852.
25. Meilgaard M.C., Civille G.V., Carr B.T. Sensory evaluation techniques 2007, CRC Press, Boca Raton, USA.
26. O'Mahony J.A., Lucey J.A., McSweeney P.L.H. Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese. Journal of Dairy Science 2005, 88:3101-3114.
27. Pearce K.N. The complexometric determination of calcium in dairy products. New Zealand Journal of Dairy Science and Technology 1977, 12:113-115.
28. Smith C., Want E., O'Maille G., Abagyan R., Siuzdak G. XCMS: processing mass spectrometry data for metabolite profiling using nonlinear peak alignment, matching, and identification. Analytical Chemistry 2006, 78:779-787.
29. Sousa M.J., Ardö Y., McSweeney P.L.H. Advances in the study of proteolysis during cheese ripening. International Dairy Journal 2001, 11:327-345.
30. Visser S., Exterkate F.A., Slangen C.J., de Veer G.J.C.M. Comparative study of action of cell wall proteinases from various strains of Streptococcus cremoris on bovine alpha(s1)-, beta-, and kappa-casein. Applied and Environmental Microbiology 1986, 52:1162-1166.
31. van Vliet T. Terminology to be used in cheese rheology. Rheological and fracture properties of cheese 1991, IDF bulletin no. 268:5-15, International Dairy Federation, Brussels; Belgium. Anonymous (Ed.).
32. Wium H., Qvist K. Rheological properties of UF-feta cheese determined by uniaxial compression and dynamic testing. Journal of Texture Studies 1997, 28:435-454.