IRIS publication 727085
Effect of Cook Temperature On Primary Proteolysis and Predicted Residual Chymosin Activity of A Semi-Hard Cheese Manufactured Using Thermophilic Cultures
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TY - JOUR - Sheehan, JJ, Oliveira, JC, Kelly, AL, Mc Sweeney, PLH - 2007 - July - International Dairy Journal - Effect of Cook Temperature On Primary Proteolysis and Predicted Residual Chymosin Activity of A Semi-Hard Cheese Manufactured Using Thermophilic Cultures - Validated - () - 17 - 7 - 826 - 834 - Novel semi-hard cheeses were manufactured using Streptococcus thermophilus and Lactobacillus helveticus as starter cultures and with cook temperatures of 47, 50 or 53 degrees C. There was a progressive and significant degradation of both alpha(s1)- and beta-caseins during ripening of all cheeses. Increasing cook temperature significantly reduced degradation of alpha(s1)-casein during ripening, in the order 53<50<47 degrees C, as measured by densitometric analysis of urea-polyacrylamide gel electrophoresis (urea-PAGE) electrophoretograms. Mean levels of primary proteolysis, as measured by amounts of pH 4.6-soluble N, were also significantly reduced. A mathematical model, incorporating changes in pH and temperature during manufacture of the cheeses, predicted near to total inactivation of residual chymosin as a result of the cooking profiles used in cheesemaking. Increasing cook temperature did not completely inhibit primary proteolysis or hydrolysis of alpha(s1)-casein to alpha(s1)-casein (f24-199) during ripening, although these reactions were slowed. (c) 2006 Elsevier Ltd. All rights reserved.. - DOI 10.1016/j.idairyj.2006.08.012 DA - 2007/07 ER -
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@article{V727085, = {Sheehan, JJ and Oliveira, JC and Kelly, AL and Mc Sweeney, PLH }, = {2007}, = {July}, = {International Dairy Journal}, = {Effect of Cook Temperature On Primary Proteolysis and Predicted Residual Chymosin Activity of A Semi-Hard Cheese Manufactured Using Thermophilic Cultures}, = {Validated}, = {()}, = {17}, = {7}, pages = {826--834}, = {{Novel semi-hard cheeses were manufactured using Streptococcus thermophilus and Lactobacillus helveticus as starter cultures and with cook temperatures of 47, 50 or 53 degrees C. There was a progressive and significant degradation of both alpha(s1)- and beta-caseins during ripening of all cheeses. Increasing cook temperature significantly reduced degradation of alpha(s1)-casein during ripening, in the order 53<50<47 degrees C, as measured by densitometric analysis of urea-polyacrylamide gel electrophoresis (urea-PAGE) electrophoretograms. Mean levels of primary proteolysis, as measured by amounts of pH 4.6-soluble N, were also significantly reduced. A mathematical model, incorporating changes in pH and temperature during manufacture of the cheeses, predicted near to total inactivation of residual chymosin as a result of the cooking profiles used in cheesemaking. Increasing cook temperature did not completely inhibit primary proteolysis or hydrolysis of alpha(s1)-casein to alpha(s1)-casein (f24-199) during ripening, although these reactions were slowed. (c) 2006 Elsevier Ltd. All rights reserved..}}, = {DOI 10.1016/j.idairyj.2006.08.012}, source = {IRIS} }
Data as stored in IRIS
AUTHORS | Sheehan, JJ, Oliveira, JC, Kelly, AL, Mc Sweeney, PLH | ||
YEAR | 2007 | ||
MONTH | July | ||
JOURNAL_CODE | International Dairy Journal | ||
TITLE | Effect of Cook Temperature On Primary Proteolysis and Predicted Residual Chymosin Activity of A Semi-Hard Cheese Manufactured Using Thermophilic Cultures | ||
STATUS | Validated | ||
TIMES_CITED | () | ||
SEARCH_KEYWORD | |||
VOLUME | 17 | ||
ISSUE | 7 | ||
START_PAGE | 826 | ||
END_PAGE | 834 | ||
ABSTRACT | Novel semi-hard cheeses were manufactured using Streptococcus thermophilus and Lactobacillus helveticus as starter cultures and with cook temperatures of 47, 50 or 53 degrees C. There was a progressive and significant degradation of both alpha(s1)- and beta-caseins during ripening of all cheeses. Increasing cook temperature significantly reduced degradation of alpha(s1)-casein during ripening, in the order 53<50<47 degrees C, as measured by densitometric analysis of urea-polyacrylamide gel electrophoresis (urea-PAGE) electrophoretograms. Mean levels of primary proteolysis, as measured by amounts of pH 4.6-soluble N, were also significantly reduced. A mathematical model, incorporating changes in pH and temperature during manufacture of the cheeses, predicted near to total inactivation of residual chymosin as a result of the cooking profiles used in cheesemaking. Increasing cook temperature did not completely inhibit primary proteolysis or hydrolysis of alpha(s1)-casein to alpha(s1)-casein (f24-199) during ripening, although these reactions were slowed. (c) 2006 Elsevier Ltd. All rights reserved.. | ||
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DOI_LINK | DOI 10.1016/j.idairyj.2006.08.012 | ||
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