Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-23T10:43:07.975Z Has data issue: false hasContentIssue false
  • English
  • Français

Assessment of the suitability for Cheddar cheesemaking of purified and commercial chicken pepsin preparations

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green ,
Martin J. Valler  and
John Kay
Margaret L. Green
Affiliation:
*, National Institute for Research in Dairying (University of Reading), Shingfield, Reading RG2 9AT, UK.
Martin J. Valler
Affiliation:
Department of Biochemistry, University College, P.O. Box 78, Cardiff CF1 1XL, UK
John Kay
Affiliation:
Department of Biochemistry, University College, P.O. Box 78, Cardiff CF1 1XL, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Commercial and pure chicken pepsin preparations were compared with rennet as cheesemaking coagulants. From the milk clotting and caseinolytic activities and enzymic stabilities, predictions were made of the relative activities of the chicken pepsins and rennet during cheese ripening. By this means mixtures of chicken and pig pepsins for cheesemaking trials were formulated. These and mixtures of chicken pepsins with rennet were approximately additive in coagulating activity provided they were used immediately. The amounts of chicken pepsins used in laboratory scale Cheddar cheesemaking trials were minimized by acidification and calcification of the milk. The nature of the coagulant did not affect the cheesemaking conditions, yields or cheese composition. Cheeses made with chicken pepsins alone showed faster proteolysis, more intense flavour, off-flavours and bitterness and were softer than those made with rennet. Cheeses made with chicken pepsin/rennet mixtures were intermediate and those made with chicken pepsin/pig pepsin mixtures were similar to those made with rennet. It was concluded that neither of the chicken pepsin preparations was suitable for Cheddar cheesemaking and that the predictive tests had led to correct assessments.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 2 , May 1984 , pp. 331 - 340
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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 [Isolation, purification and properties of two bovine gastric zymogens. Properties of the corresponding proteases.] Biochimie 53 321–329CrossRefGoogle Scholar
Bohak, Z. 1969 Purification and characterization of chicken pepsinogen and chicken pepsin. Journal of Biological Chemistry 244 4638–4648CrossRefGoogle ScholarPubMed
Chapman, H. R. & Harrison, A. J. W. 1963 Control of acid development in Cheddar cheesemaking. Journal of the Society of Dairy Technology 16 139–144CrossRefGoogle Scholar
Creamer, L. K. & Olson, N. F. 1982 Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 47 631–636, 646CrossRefGoogle Scholar
Gordin, S. & Rosenthal, I. 1978 Efficacy of chicken pepsin as a milk clotting enzyme. Journal of Food Protection 41 684–688CrossRefGoogle ScholarPubMed
Green, M. L. 1972 Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheese-making. Journal of Dairy Research 39 261–273CrossRefGoogle Scholar
Green, M. L. 1976 The selection of rennet substitutes for cheesemaking. Dairy Industries 41 321–323Google Scholar
Green, M. L. 1977 Review of the progress of Dairy Science: milk coagulants. Journal of Dairy Research 44 159–188CrossRefGoogle Scholar
Green, M. L., Glover, F. A., Scurlock, E. M. W., Marshall, R. J. & Hatfield, D. S. 1981 a Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese. Journal of Dairy Research 48 333–341CrossRefGoogle Scholar
Green, M. L. & Stackpoole, A. 1975 The preparation and assessment of a suitable Mucor pusillus Lindt proteinase-swine pepsin mixture for Cheddar cheesemaking. Journal of Dairy Research 42 297–312CrossRefGoogle Scholar
Green, M. L., Turvey, A. & Hobbs, D. G. 1981 b Development of structure and texture in Cheddar cheese. Journal of Dairy Research 48 343–355CrossRefGoogle Scholar
Gutfeld, M. & Rosenfeld, P. P. 1975 The solution to Israel's rennet shortage. Dairy Industries 40 52, 55Google Scholar
Herriott, R. M. 1955 Swine pepsin and pepsinogen. Methods in Enzymology 2 3–7CrossRefGoogle Scholar
HušEK, V. & DěDEK, M. 1981 Experiments with chicken pepsin and the possibility of its use in cheesemaking. Netherlands Milk and Dairy Journal 35 302–306Google Scholar
Kay, J. & Valler, M. J. 1981 The aspartate proteinases used as rennet substitutes. Netherlands Milk and Dairy Journal 35 281–286Google Scholar
Keilova, H., Kostka, V. & Kay, J. 1977 The first step in the activation of chicken pepsinogen is similar to that of prochymosin. Biochemical Journal 167 855–858CrossRefGoogle ScholarPubMed
Kostka, V., Keilova, H., GrüNER, K. & Zbrozek, J. 1977 N-terminal sequence analysis of chicken pepsinogen and pepsin. Collection of Czechoslovak Chemical Communications 42 3691–3704CrossRefGoogle Scholar
Lang, C. A. 1958 Simple microdetermination of Kjeldahl nitrogen in biological materials. Analytical Chemistry 30 1692–1694CrossRefGoogle Scholar
Law, B. A. & Wigmore, A. 1982 Accelerated cheese ripening with food grade proteinases. Journal of Dairy Research 49 137–146CrossRefGoogle Scholar
Mickelsen, R. & Ernstrom, C. A. 1972 Effect of pH on the stability of rennin-porcine pepsin blends. Journal of Dairy Science 55 294–297CrossRefGoogle ScholarPubMed
Novgorodova, N. S., Buzov, I. P. & Nebert, V. K. 1982 Use of chicken pepsin in cheesemaking. 21st International Dairy Congress, Moscow 1 (2) 428–429Google Scholar
Raadsveld, C. W. & Klomp, H. 1970 A rapid indicative test for the evaluation of new types of rennet for cheesemaking. Netherlands Milk and Dairy Journal 24 133–136Google Scholar
Stanley, D. W., Emmons, D. B., Modler, H. W. & Irvine, D. M. 1980 Cheddar cheese made with chicken pepsin. Canadian Institute of Food Science and Technology Journal 13 97–102CrossRefGoogle Scholar