Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese

Australian Journal of Dairy Technology

Volumn 59, Issue 3, 2004, Pages 209-213

  Hynes, Erica ^a   Candioti, Mario C ^a   Zalazar, Carlos A ^a   McSweeney, Paul L H ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COAGULATION; ENZYMES; ETHANOL; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ORGANIC ACIDS; POLYPEPTIDES; PRINCIPAL COMPONENT ANALYSIS; SUBSTRATES;

CHEESE; CHEESEMAKING; MILK CLOTTING; PROTEOLYSIS;

DAIRY PRODUCTS;

EID: 9144225687     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Andrews, AT. (1983), Proteinases in normal bovine milk and their action on caseins. J. Dairy Res. 50, 45-55.
2. Blakesky, R. and Boezi, J. (1977), A new staining technique for proteins in polyacrylamide gels using Coomassie Brilliant Blue G250. Anal. Biochem. 82, 580-582.
3. Candioti, M.C., Hynes, E., Quiberoni, A., Palma, S.B., Sabbag N. and Zalazar C.A. (2002), Reggianito Argentino cheese: influence of Lactobacillus helveticus strains isolated from natural whey cultures on cheesemaking and ripening processes. Int. Dairy J. 12, 923-931.
4. Chianese, L., Laezza, P., Ferranti, P., Caira, S., Addeo, F. and Malomi, A. (1996), Oligopeptides in cheese whey. Bull. Int. Dairy Fed. 317, 20 (Abstr).
5. Gagnaire, V., Mollé, D., Herrouin, M. and Léonil, J. (2001), Peptides identified during emmental cheese ripening: origin and proteolytic systems involved. J. Agric. Food. Chem. 49, 4402-4413.
6. s-Casein as a marker of Grana Padano cheese ripening. J Dairy Sci. 83, 2733-2739.
7. Hayes, M.G., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A. (2002), Thermal inactivation of chymosin during cheese manufacture. J. Dairy Res. 69, 269-279.
8. Hurley, M.J., O'Driscoll, B.M., Kelly, A.L. and McSweeney, P.L.H. (1999), Novel assay for the determination of residual coagulant activity in cheese. Int. Dairy J. 9, 553-558.
9. Hurley, M.J., Larsen, L.B., Kelly, A.L. and McSweeney P.L.H. (2000a), Cathepsin D activity in quarg. Int. Dairy J. 10, 453-458.
10. Hurley, M.J., Larsen, L.B., Kelly, A.L. and McSweeney, P.L.H. (2000b), The milk acid proteinase cathepsin D: a review. Int. Dairy J. 10, 673-681.
11. s1-casein hydrolysis during ripening of Reggianito Argentino cheese. J. Dairy Sci. 87, 565-573.
12. Kindstedt, P.S., Yun, J.J., Barbano, D.M. and Larose, K.L. (1995), Mozzarella Cheese: impact of coagulant concentration on chemical composition, proteolysis and functional properties. J. Dairy Sci. 78, 2591-2597.
13. Larsen, L.B., Wium, H., Benfeldt, C., Heegaard, C.W., Ardö, Y., Qviste, K.B. and Petersen, T.E. (2000), Bovine milk procathepsin D: Presence and activity in heated milk and in extracts of rennet-free UK-Feta cheese. Int. Dairy J. 10, 67-73.
14. Lynch, C.M., McSweeney, P.L.H., Fox, P.F., Cogan, T.M. and Drinan F.D. (1997), Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Lait 77, 441-459.
15. Meinardi, C.A., Alonso, A.A., Hynes, E.R. and Zalazar, C.A. (2002), Influence of milk-clotting enzymes on acidification rate of natural whey starter culture. Int. J. Dairy Technol. 55, 139-144.
16. Piraino, P., Parente, E. and McSweeney, P.L.H. (2004), A new approach for preprocessing of chromatographic data and chemometrical analysis of proteolytic profiles extract. J. Agric. Food Chem. In press.
17. Pripp, A.H., Shakeel-Ur-Rehman, McSweeney, P.L.H., Sørhaug, T. and Fox, P.F. (2000), Comparative study by multivariate statistical analysis of proteolysis in a sodium caseinate solution under cheese-like conditions caused by strains of Lactococcus. Int. Dairy J. 10, 25-31.
18. Sousa, M.J., Ardö, Y. and McSweeney, P.L.H. (2001), Advances in the study of proteolysis during cheese ripening. Int. Dairy J. 11, 327-345.