Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2025-01-03T13:56:02.812Z Has data issue: false hasContentIssue false
  • English
  • Français

Proteolysis in Cheddar cheese: influence of the rate of acid production during manufacture

Published online by Cambridge University Press:  01 June 2009

R. B. O'Keeffe ,
P. F. Fox  and
C. Daly
R. B. O'Keeffe
Affiliation:
Departments of Food Chemistry and Microbiology, University College, Cork, Irish Republic
P. F. Fox
Affiliation:
Departments of Food Chemistry and Microbiology, University College, Cork, Irish Republic
C. Daly
Affiliation:
Departments of Food Chemistry and Microbiology, University College, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

Data are presented which show that the use of glucono-δ-lactone as a chemical acidulant in cheese manufacture results in a much more rapid decrease in pH than that occurring in biologically acidified cheese. One of the consequences of the excessive early acid development was a very marked increase in the level of proteolysis during cheese-manufacturing operations. Consequently, chemically acidified cheese, as manufactured by the technique of Mabbitt, Chapman & Berridge (1955) (expt 17), does not appear to be a suitable ‘reference cheese’, especially for studies in which proteolysis during ripening is under investigation. The technique of Mabbitt et al. Avas modified to simulate the pH development pattern of starter cheese more closely; the level of proteolysis in curd made by the modified method was approximately equal to that in starter curd.

An attempt was made to link the propensity to develop bitterness of cheese made with fast acid-producing cultures with excessive early proteolysis in such cheese. The results show that fast- and slow-culture strains differed significantly in their acid-producing capability only after the cooking stage and consequently such cheeses differed little with respect to early proteolysis. Further, cheeses made with 0·5, 1·0, 2·0 or 4·0% of ML8 culture which differed considerably in rate of acid development and consequently in the level of early proteolysis did not develop bitterness, even when 4·0% starter was used.

It is concluded that gross proteolysis and bitterness are not correlated.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 1 , February 1975 , pp. 111 - 122
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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

Berridge, N. J. (1945). Biochemical Journal 39, 179.CrossRefGoogle Scholar
Breene, W. M., Price, W. V. & Ernstrom, C. A. (1964 a). Journal of Dairy Science 47, 840.Google Scholar
Breene, W. M., Price, W. V. & Ernstrom, C. A. (1964 b). Journal of Dairy Science 47, 1173.CrossRefGoogle Scholar
Cheeseman, G. C. & Chapman, H. R. (1966). Dairy Industries 31, 99.Google Scholar
Emmons, D. B., McGugan, W. A., Elliott, J. A. & Morse, P.M. (1962). Journal of Dairy Science 45, 332.Google Scholar
Foltmann, B. (1964). Comptes Rendus des Travaux du Laboratoire Carlsberg 34, 319.Google Scholar
Fox, P. F. (1963). Journal of Dairy Science 46, 744.Google Scholar
Fox, P. F. (1969). Journal of Dairy Science 52, 1214.Google Scholar
Fox, P. F. (1970). Journal of Dairy Research 37, 173.Google Scholar
Garvie, E. I. & Mabbitt, L. A. (1956). Journal of Dairy Research 23, 305.Google Scholar
Guiney, J. (1973). Thesis. National University of Ireland.Google Scholar
Kihara, H. & Snell, E. E. (1960). Journal of Biological Chemistry 235, 1409.Google Scholar
Kosikowski, F. V. (1966). Cheese and Fermented Milk Foods. Ann Arbor, Michigan: Edwards Brothers Inc.Google Scholar
Law, B. A. & Sharpe, M. E. (1975). Symposium no. 4 (1973): Lactic Acid Bacteria of Beverages and Foods, p.11 (in press). Long Ashton.Google Scholar
Law, B. A., Sharpe, M. E. & Reiter, B. (1974). Journal of Dairy Research 41, 137CrossRefGoogle Scholar
Lawrence, R. C., Creamer, L. K., Gilles, J. & Martley, F. G. (1972). New Zealand Journal of Dairy Science and Technology 7, 32.Google Scholar
Lawrence, R. C. & Pearce, L. E. (1968). New Zealand Journal of Dairy Technology 3, 137.Google Scholar
Ledford, R. A., O'Sulltvan, A. C. & Nath, K. R. (1966). Journal of Dairy Science 49, 1098.Google Scholar
Lowrie, R. J. & Lawrence, R. C. (1972). New Zealand Journal of Dairy Science and Technology 7, 51.Google Scholar
Lowrie, R. J., Lawrence, R. C., Pearce, L. E. & Richards, E. L. (1972). New Zealand Journal of Dairy Science and Technology 7, 44.Google Scholar
Mabbitt, L. A., Chapman, H. R. & Berridge, N. J. (1955). Journal of Dairy Research 22, 365.CrossRefGoogle Scholar
McGugan, W. A., Howsam, S. G., Elliott, J. A., Emmons, D. B., Reiter, B. & Sharpe, M. E. (1968). Journal of Dairy Research 35, 237.CrossRefGoogle Scholar
Manning, D. J. (1974). Journal of Dairy Research 41, 81.Google Scholar
Martley, F. G. & Lawrence, R. C. (1972). New Zealand Journal of Dairy Science and Technology 7, 38.Google Scholar
Nath, K. R. & Ledford, R. A. (1973). Journal of Dairy Science 56, 710.CrossRefGoogle Scholar
Pearce, L. E. (1969). New Zealand Journal of Dairy Technology 4, 246.Google Scholar
Perry, K. D. & McGillivray, W. A. (1964). Journal of Dairy Research 31, 155.Google Scholar
Pimblett, J. (1962). 16th International Dairy Congress, Copenhagen B, 721.Google Scholar
Reiter, B., Fryer, T. F., Pickering, A., Chapman, H. R., Lawrence, R. C. & Sharpe, M. E. (1967). Journal of Dairy Research 34, 257.Google Scholar
Reiter, B., Sorokin, Y., Pickering, A. & Hall, A. J. (1969). Journal of Dairy Research 36, 65.Google Scholar
Sullivan, J. J., Mou, L., Rood, J. I. & Jago, G. R. (1973). Australian Journal of Dairy Technology 28, 20.Google Scholar
Thompson, M. P., Kiddy, C. A., Johnston, J. O. & Weinberg, R. M. (1964). Journal of Dairy Science 47, 378.Google Scholar
Williamson, W. T. & Speck, M. L. (1962). Journal of Dairy Science 45, 164.Google Scholar