Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening

详细信息    查看全文

• 作者：Kevany Soodam ; Lydia Ong ; Ian B. Powell ; Sandra E. Kentish…
• 关键词：Cheddar cheese ; Ripening ; Cheese microstructure ; Microbial rennet ; Camel chymosin ; Proteolysis
• 刊名：Dairy Science & Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：95
• 期：5
• 页码：665-686
• 全文大小：1,495 KB
• 参考文献：Atwood CS, Hartmann PE (1992) Collection of fore and hind milk from the sow and the changes in milk composition during suckling. J Dairy Res 59(03):287-98CrossRef
  Australian Standard (1990) Methods of chemical and physical testing for the dairying industry - Cheese - Determination of salt. Australian Standard AS 2300.6.5
  Australian Standard (1991) Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of nitrogen - Reference Kjeldahl method Australian Standard AS 2300.1.2.1
  Australian Standard (2008) Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of fat - Gravimetric method. Australian Standard AS 2300.1.3
  Bansal N, Drake MA, Piraino P, Broe ML, Harboe M, Fox PF, McSweeney PLH (2009) Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese. Int Dairy J 19(9):510-17CrossRef
  Basch JJ, Farrell HM Jr, Walsh RA, Konstance RP, Kumosinski TF (1989) Development of a quantitative model for enzyme-catalyzed, time-dependent changes in protein composition of Cheddar cheese during storage. J Dairy Sci 72(3):591-03CrossRef
  Berg JM, Tymoczko JL, Stryer L (2007) Appendix B: acidity constants. In: Biochemistry 6th edn. WH Freeman and Company, New York
  B?rsting MW, Qvist KB, Rasmussen M, Vindel?v J, Vogensen FK, Ard? Y (2012) Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese. Dairy Sci Technol 92(5):593-12CrossRef
  B?rsting MW, Qvist KB, Ard? Y (2014) Influence of pH on retention of camel chymosin in curd. Int Dairy J 38(2):133-35CrossRef
  Creamer LK, Iyer M, Lelievre J (1987) Effect of various levels of rennet addition on characteristics of Cheddar cheese made from ultrafiltered milk. N Z J Dairy Sci Technol 22(3):205-14
  de Jong L (1977) Protein breakdown in soft cheese and its relation to consistency. II. The influence of the rennet concentration. Neth Milk Dairy J 31(4):314-27
  Dulley JR (1974) The contribution of rennet and starter enzymes to proteolysis in cheese. Aust J Dairy Technol 29(2):65-9
  Fenelon MA, Guinee TP (1999) The effect of milk fat on Cheddar cheese yield and its prediction, using modifications of the Van Slyke cheese yield formula. J Dairy Sci 82(11):2287-299CrossRef
  Fenelon MA, Guinee TP (2000) Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. Int Dairy J 10(3):151-58CrossRef
  Govindasamy-Lucey S, Lu Y, Jaeggi JJ, Johnson ME, Lucey JA (2010) Impact of camel chymosin on the texture and sensory properties of low-fat Cheddar cheese. Aust J Dairy Technol 65(3):139-42
  Green ML, Turvey A, Hobbs DG (1981) Development of structure and texture in Cheddar cheese. J Dairy Res 48(02):343-55CrossRef
  Holmes DG, Duersch JW, Ernstrom CA (1977) Distribution of milk clotting enzymes between curd and whey and their survival during Cheddar cheese making. J Dairy Sci 60(6):862-69CrossRef
  Hurley MJ, O'Driscoll BM, Kelly AL, McSweeney PLH (1999) Novel assay for the determination of residual coagulant activity in cheese. Int Dairy J 9(8):553-58CrossRef
  Kappeler SR, van den Brink HM, Rahbek-Nielsen H, Farah Z, Puhan Z, Hansen EB, Johansen E (2006) Characterization of recombinant camel chymosin reveals superior properties for the coagulation of bovine and camel milk. Biochem Biophys Res Commun 342(2):647-54CrossRef
  Kindstedt PS, Yun JJ, Barbano DM, Larose KL (1995) Mozzarella cheese: impact of coagulant concentration on chemical composition, proteolysis, and functional properties. J Dairy Sci 78(12):2591-597CrossRef
  Kumar A, Grover S, Sharma J, Batish VK (2010) Chymosin and other milk coagulants: sources and biotechnological interventions. Crit Rev Biotechnol 30(4):243-58CrossRef
  Martin P, Raymond MN, Bricas E, Dumas BR (1980) Kinetic studies on the action of Mucor pusillus, Mucor miehei acid proteases and chymosins A and B on a synthetic chromophoric hexapeptide. Biochim Biophys Acta Enzymol 612(2):410-20CrossRef
  Moore DS (1985) Amino acid and peptide net charges: a simple calculational procedure. Biochem Educ 13(1):10-1CrossRef
  Moynihan AC, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA, McSweeney PLH (2014) Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese. J Dairy Sci 97(1):85-6CrossRef
  O'Keeffe AM, Fox PF, Daly C (1978) Proteolysis in Cheddar cheese: role of coagulant and starter bacteria. J Dairy Res 45(03):465-77CrossRef
  O'Mahony JA, Lucey JA, McSweeney PLH (2005) Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese. J Dairy Sci 88(9):3101-114CrossRef
  Ong L, Henriksson A, Shah NP (2006) Development of probiotic Cheddar cheese cont
• 作者单位：Kevany Soodam (1) (2)
  Lydia Ong (1) (2) (4)
  Ian B. Powell (3)
  Sandra E. Kentish (1) (4)
  Sally L. Gras (1) (2) (4)
  
  1. Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, VIC, 3010, Australia
  2. Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, VIC, 3010, Australia
  4. ARC Dairy Innovation Hub, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, VIC, 3010, Australia
  3. Dairy Innovation Australia Limited, 180 Princes Highway, Werribee, VIC, 3030, Australia
  
• 刊物主题：Food Science; Agriculture; Microbiology;
• 出版者：Springer Paris
• ISSN：1958-5594

文摘

Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used and the concentration applied can affect the ripening process. In this work, reduced-fat Cheddar cheese was produced using different concentrations of microbial rennet (Hannilase; 0.026, 0.052 and 0.150 international milk clotting units (IMCU).g? of milk) as well as recombinant camel chymosin (0.052 IMCU.g? of milk). The composition of the resulting cheeses was not statistically different, but the ratio of pH 4.6 soluble nitrogen/total nitrogen (pH 4.6-SN/TN) increased significantly with increasing Hannilase rennet concentration. This ratio was also significantly lower in the cheese made with recombinant camel chymosin at a similar rennet concentration. Microstructural, biochemical and textural changes in the cheese were also monitored during ripening. The gel made with a high rennet concentration was qualitatively more porous but these changes in porosity were not reflected in the freshly pressed cheese. After 31 weeks of ripening, the cheese made with recombinant camel chymosin had a thicker protein network compared to the cheese made with microbial rennet (Hannilase), possibly due to lower proteolysis. Most of the Hannilase rennet was lost to the whey when the rennet was increased above the concentration of 0.052 IMCU.g? of milk. A lower concentration of Hannilase rennet may prove beneficial, as the texture was not significantly affected at the end of the observed ripening period. Recombinant camel chymosin may potentially be used as a substitute for products requiring lower proteolysis during ripening. However, the texture of this cheese was harder than the cheese made with Hannilase rennet at the end of the ripening period. Keywords Cheddar cheese Ripening Cheese microstructure Microbial rennet Camel chymosin Proteolysis