Accelerated Cheddar Cheese Ripening by Added Microbial Enzymes
作者： V.K. Sood , F.V. Kosikowski
DOI: 10.3168/JDS.S0022-0302(79)83516-X
关键词:
摘要: Abstract Good quality medium sharp Cheddar cheeses with 3-mo curing at 10C were produced when the following enzyme combinations and concentrations used: fungal protease 31000 (Miles), .005% + lipase-MY (Meito) .00005 to .0002%; P-53 (Rohm & Haas), .0035% (Meito), .0002%. treated microbial enzymes developed higher soluble protein free volatile fatty acids displayed better flavor greater acceptability than control cheeses. Added proteases contributed breakdown of casein, especially β -casein. Also, α s 1 -I casein amino high in protease. Increased rate proteolysis enzyme-treated cheese had a direct relation accelerated ripening.
sci-hub.se 参考文章(11)
Frank Kosikowski, Cheese and Fermented Milk Foods ,(1982)
K.R. Nath, R.A. Ledford, Growth Response of Lactobacillus casei variety casei to Proteolysis Products in Cheese during Ripening Journal of Dairy Science. ,vol. 56, pp. 710- 715 ,(1973) , 10.3168/JDS.S0022-0302(73)85238-5
J-.C. Gripon, M.J. Desmazeaud, D. Le Bars, J-.L. Bergere, Role of Proteolytic Enzymes of Streptococcus lactis, Penicillium roqueforti, and Penicillium caseicolum during Cheese Ripening Journal of Dairy Science. ,vol. 60, pp. 1532- 1538 ,(1977) , 10.3168/JDS.S0022-0302(77)84065-4
N.P. Melachouris, S.L. Tuckey, Changes of the Proteins in Cheddar Cheese Made from Milk Heated at Different Temperatures Journal of Dairy Science. ,vol. 49, pp. 800- 805 ,(1966) , 10.3168/JDS.S0022-0302(66)87949-3
J. CULIOLI, P. SHERMAN, EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS Journal of Texture Studies. ,vol. 7, pp. 353- 372 ,(1976) , 10.1111/J.1745-4603.1976.TB01142.X
R.A. Ledford, A.C. O'Sullivan, K.R. Nath, Residual casein fractions in ripened cheese determined by polyacrylamide-gel electrophoresis. Journal of Dairy Science. ,vol. 49, pp. 1098- 1101 ,(1966) , 10.3168/JDS.S0022-0302(66)88024-4
John L. Edwards, Frank V. Kosikowski, Electrophoretic Proteolytic Patterns in Cheddar Cheese by Rennet and Fungal Rennets: Their Significance to International Classification of Cheese Varieties Journal of Dairy Science. ,vol. 52, pp. 1675- 1678 ,(1969) , 10.3168/JDS.S0022-0302(69)86813-X
F.V. Kosikowski, T. Iwasaki, Changes in Cheddar Cheese by Commercial Enzyme Preparations Journal of Dairy Science. ,vol. 58, pp. 963- 970 ,(1975) , 10.3168/JDS.S0022-0302(75)84667-4
M. D. POULIK, Starch Gel Electrophoresis in a Discontinuous System of Buffers Nature. ,vol. 180, pp. 1477- 1479 ,(1957) , 10.1038/1801477A0
K. P. Reddy and, K. M. Shahani, B-Complex vitamins in yogurt Journal of Dairy Science. ,vol. 55, pp. 660- ,(1972)