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Proteolysis of β-casein in Cheddar Cheese

Published online by Cambridge University Press:  01 June 2009

J. A. Phelan ,
J. Guiney  and
P. F. Fox
J. A. Phelan
Affiliation:
National Dairy Research Centre, the Agricultural Institute, Fermoy, Co. Cork, Irish Republic
J. Guiney
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
P. F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
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Summary

β-Casein is highly resistant to proteolysis in Cheddar cheese. A decrease in NaCl concentration reduced its resistance, but even in the absence of salt the amount of proteolysis of β-casein was slight. Proteolysis in Cheddar cheese increased when the moisture levels were raised by adding water. The relative susceptibility of β-casein to proteolysis by rennin was reduced considerably when the concentration of a sodium caseinate solution was raised from 10 to 20%. Sequestering the Ca2+ by means of EDTA had no significant effect on proteolysis of β-casein. It would appear that the resistance of β-casein to proteolysis is due to the substrate rather than the enzyme and it is suggested that the reduced relative susceptibility to proteolysis is due to some concentration-dependent physical change in the casein molecule which renders the β-casein inaccessible. The salt concentration would also appear to influence this change.

Cheddar-cheese flavour is largely independent of rennet concentration and it is possible to manufacture cheese of satisfactory quality using half-normal rennet levels.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 1 , February 1973 , pp. 105 - 112
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

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