Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-03T02:54:43.612Z Has data issue: false hasContentIssue false

161. Studies in Cheddar cheese. VI. The degradation of milk proteins by lactic acid bacteria isolated from cheese, alone, with sterile rennet and with whole rennet

Published online by Cambridge University Press:  01 June 2009

J. G. Davis
Affiliation:
The National Institute for Research in Dairying
W. L. Davies
Affiliation:
The National Institute for Research in Dairying
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying

Extract

It has been shown by experiments in milk that the enzymes of commercial rennet in conjunction with the lactic acid bacteria occurring in Cheddar cheese can bring about protein breakdown similar in extent to that found in the ripe cheese as far as the non-protein nitrogen is concerned. The amino nitrogen produced is, however, much less than in cheese. This may be ascribed to the higher pH of cheese as compared with that of the milk cultures, since acidity adversely affects the peptidases present. Attention is drawn to the differences between the conditions.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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

(1) Allen, (1930). J. Dairy Bes. 2, 38.CrossRefGoogle Scholar
(2) Davies, Davis, Dearden, & Mattick, (1934). J. Dairy Bes. 5, 144.CrossRefGoogle Scholar
(3) Davis, (1935). J. Dairy Bes. 6, 175.Google Scholar
(4) Davis, (1932). J. Dairy Bes. 3, 241.CrossRefGoogle Scholar
(5) Mattick, A. T. R. (1931). National Institute for Research in Dairying. Private communication.Google Scholar
(6) Leitch, R. H. (1935). West of Scotland Agricultural College. Private communication.Google Scholar
(7) Mora, (1931). Analyst, 56, 445.Google Scholar
(8) Davis, (1931). Analyst, 56, 449.Google Scholar
(9) Kelly, (1931). Tech. Bull. N.Y. St. agric. Exp. Sta. No. 184.Google Scholar
(10) Davis, J. G. (1933). National Institute for Research in Dauying. Unpublished observation.Google Scholar
(11) Davis, & Davies, (1934). J. Soc. chem. Ind., Lond., 53, 1083 (Abstract).Google Scholar
(12) Taknanen, J. (1930). Helsinki (Akademische Abhandlung). Ueber die proteolytischen Enzyme der MUchsaurebakterien.Google Scholar
(13) Jensen, Orla A. D. (1933). J. Soc. chem. Ind., Lond., 24 11. 374 T.Google Scholar
(14) Pont, E. G. (1934). Dept. Agric. Sydney University. Private communication.Google Scholar
(15) Van Dam, (1928). Verslagen van handbouwkundige Onderzoekingen der Bijkslandbowwproefstations, No. 33.Google Scholar
(16) Waldschmidtz-Leitz, (1931). Physiol. Bev. 11, 358.Google Scholar