Hostname: page-component-848d4c4894-wg55d Total loading time: 0 Render date: 2024-05-01T13:58:54.376Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of the rates of proteolysis during ripening of Cheddar cheeses made with calf rennet and swine pepsin as coagulants

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green  and
P. M. D. Foster
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
P. M. D. Foster
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Get access Rights & Permissions [Opens in a new window]

Summary

The rates of proteolysis during ripening were followed in cheeses made with either calf rennet or swine pepsin and either starter or δ-gluconic acid lactone (GAL) as a replacement for the starter. A gel-filtration column technique and starch-gel electrophoresis were used for analysis, and bacterial counts were made on all samples. Proteolysis was faster in cheeses made using GAL than in those made using starter and also slightly faster in GAL cheeses made with swine pepsin than in those made with rennet. Further, it was considerably slower in starter-containing cheeses made with swine pepsin than in those made with rennet. It is suggested that these differences were due to the much greater rate of development of acidity in cheeses made with GAL than in those made with starter, which resulted in more of the coagulant being incorporated into the curd in an active state. The rate of proteolysis in starter-containing cheeses appeared to follow a characteristic course, being initially slow, then markedly increasing with a later slow decline. It is suggested that the increase in the rate of proteolysis was due to an increase in the total activity of bacterial proteinases released by lysis of the bacteria. Indications were obtained that the coagulants and bacterial proteinases catalysed broadly similar patterns of protein breakdown in cheese, and that medium-sized peptides (mol. wt 9000–14000) were formed as definite intermediates in the process. The results also showed that rennet and swine pepsin remained active for at least 7 months in GAL cheeses, that rennet contributed significantly to proteolysis in starter-containing cheeses, and that swine pepsin was at least extensively inactivated and possibly completely inactivated during cheese-making with starter.

Type
Research Article
Information
Journal of Dairy Research , Volume 41 , Issue 2 , June 1974 , pp. 269 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1974

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Antonini, J. & Ribadeau Dumas, B. (1971). Biochimie 53, 321.CrossRefGoogle Scholar
Bang-Jensen, V., Foltmann, B. & Rombauts, W. (1964). Comptes Rendus des Travaux du Laboratoire Carlsberg 34, 326.Google Scholar
Brignon, G., Mercier, J.-C., Ribadeau-Dumas, B. & Das, B. C. (1972). FEBS Letters 27, 301.CrossRefGoogle Scholar
Chapman, H. R. & Harrison, A. J. W. (1963). Journal of the Society of Dairy Technology 16, 139.CrossRefGoogle Scholar
Chapman, H. R., Mabbitt, L. A. & Sharpe, M. E. (1966). 17th International Dairy Congress, Munich D, 55.Google Scholar
Cheeseman, G. C. (1968). Journal of Dairy Research 35, 439.CrossRefGoogle Scholar
Dulley, J. R. (1972). Journal of Dairy Research 39, 1.CrossRefGoogle Scholar
Edwards, J. L. Jr & Kosikowski, F. V. (1969). Journal of Dairy Science 52, 1675.CrossRefGoogle Scholar
Emmons, D. B. (1970). Journal of Dairy Science 53, 1177.CrossRefGoogle Scholar
Emmons, D. B., Petrasovits, A., Gillan, R. H. & Bain, J. M. (1971). Canadian Institute of Food Technology Journal 4, 31.CrossRefGoogle Scholar
Foltmann, B. (1966). Comptes Rendus des Travaux du Laboratoire Carlsberg 35, 143.Google Scholar
Foster, P. M. D. & Green, M. L. (1974). Journal of Dairy Research 41, 259.CrossRefGoogle Scholar
Green, M. L. (1972). Journal of Dairy Research 39, 261.CrossRefGoogle Scholar
Hansen, K. (1970). 18th International Dairy Congress, Sydney 1E, 51.Google Scholar
Harper, W. J., Carmona, A. & Kristoffersen, T. (1971). Journal of Food Science 36, 503.CrossRefGoogle Scholar
Herriott, R. M. (1955). Methods in Enzymology 2, 3.CrossRefGoogle Scholar
Itoh, T. & Thomasow, J. (1971). Milchwissenschaft 26, 671.Google Scholar
Lang, C. A. (1958). Analytical Chemistry 30, 1692.CrossRefGoogle Scholar
Law, B. A., Sharpe, M. E., Mabbitt, L. A. & Cole, C. B. (1973). Technical Series, Society of Applied Bacteriology 7, 1. London: Academic Press.Google Scholar
Lawrence, R. C. (1966). New Zealand Journal of Dairy Science and Technology 1, 122.Google Scholar
Ledford, R. A., O'Sullivan, A. C. & Nath, K. R. (1966). Journal of Dairy Science 49, 1098.CrossRefGoogle Scholar
Lowrie, R. J. & Lawrence, R. C. (1972). New Zealand Journal of Dairy Science and Technology 7, 51.Google Scholar
Mabbitt, L. A., Chapman, H. R. & Berridge, N. J. (1955). Journal of Dairy Research 22, 365.CrossRefGoogle Scholar
Maragoudakis, M. E., Young, J. O. & Stein, R. W. (1961). Journal of Dairy Science 44, 2339.Google Scholar
Melachouris, N. P. & Tuckey, S. L. (1964). Journal of Dairy Science 47, 1.CrossRefGoogle Scholar
Mickelsen, R. & Fish, N. L. (1970). Journal of Dairy Science 53, 704.CrossRefGoogle Scholar
Morr, C. V. (1971). Journal of Dairy Science 54, 339.CrossRefGoogle Scholar
Nelson, J. H. (1972). American Dairy Review 34 (10), 37.Google Scholar
Ohmiya, K. & Sato, Y. (1972). Milchwissenschaft 27, 417.Google Scholar
Perry, K. D. (1961). Journal of Dairy Research 28, 221.CrossRefGoogle Scholar
Phelan, J. A., Guiney, J. & Fox, P. F. (1973). Journal of Dairy Research 40, 105.CrossRefGoogle Scholar
Reiter, B. & Sharpe, M. E. (1971). Journal of Applied Bacteriology 34, 63.CrossRefGoogle Scholar
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. (1969). Journal of Dairy Research 36, 65.CrossRefGoogle Scholar
Sardinas, J. L. (1972). Advances in Applied Microbiology 15, 39.CrossRefGoogle Scholar
Sherwood, I. R. (1935). Journal of Dairy Research 6, 407.Google Scholar
Thomasow, J. (1971). Milchwissenschaft 26, 276.Google Scholar