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Proteolysis in Cheddar cheese: role of coagulant and starter bacteria

Published online by Cambridge University Press:  01 June 2009

Arthur M. O'Keeffe ,
Patrick F. Fox  and
Charles Daly
Arthur M. O'Keeffe
Affiliation:
Departments of Dairy and Food Chemistry, and Microbiology, University College, Cork, Irish Republic
Patrick F. Fox
Affiliation:
Departments of Dairy and Food Chemistry, and Microbiology, University College, Cork, Irish Republic
Charles Daly
Affiliation:
Departments of Dairy and Food Chemistry, and Microbiology, University College, Cork, Irish Republic
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Summary

Cheddar cheese was produced free of non-starter bacteria, acidified with starter or glucono-δ-lactone and containing active coagulant (chymosin or pepsin) or inactivated coagulant (pepsin). The level and type of proteolysis in the experimental cheeses was monitored by protein solubility at pH 4·6 and in 12 % TCA, polyacrylamide gel and high voltage paper electrophoresis, gel filtration and paper chromatography. The results show that the coagulant was primarily responsible for the formation of large peptides while small peptides and free amino acids were produced principally by the starter, possibly from coagulant-produced peptides.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 465 - 477
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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