Peer-Reviewed Journal Details
Mandatory Fields
Bansal, N,Fox, PF,McSweeney, PLH;
2009
August
The Journal of Dairy Research
Comparison of the level of residual coagulant activity in different cheese varieties
Validated
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Optional Fields
Residual coagulant chymosin aspartic proteinases proteolysis cheese MILK CLOTTING ENZYMES CHEDDAR CHEESE BITTER FLAVOR STARTER BACTERIA GOUDA CHEESE DAIRY-PRODUCTS PROTEOLYSIS RENNET CHYMOSIN ULTRAFILTRATION
76
290
293
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut= Cheddar>Gouda>Emmental = Parmigiano Reggiano= low-moisture part-skim Mozzarella =Mozzarella di Bufala Campana. The high cooking temperature (50-54 degrees C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.
DOI 10.1017/S0022029909004075
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