HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Nath, K. R. Articles by Ledford, R. A. Search for Related Content PubMed Articles by Nath, K. R. Articles by Ledford, R. A.

Growth Response of Lactobacillus casei variety casei to Proteolysis Products in Cheese during Ripening

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Water extracts of Cheddar cheese at different ages up to 180 days were fractionated on Sephadex G-50 with pyridineacetic acid buffer pH 5.1. Six and nine fractions were obtained from fresh and ripened cheese, respectively, some of which stimulated growth. A fraction containing riboflavin was stimulatory to Lactobacillus casei variety casei. The stimulatory fractions contained N-acetyl-hexosamine and 23 to 27.8% glutamic acid of the constituents amino acids. Most of the alpha_s-casein disappeared from the cheese at 35 days while beta-casein remained. Para-kappa-casein was not proteolyzed at 170 days of cheese ripening. The significance of alpha-casein proteolysis in Cheddar cheese is discussed.

This article has been cited by other articles:

				B. K. Nelson, J. M. Lynch, and D. M. Barbano Impact of Milk Preacidification with CO2 on the Aging and Proteolysis of Cheddar Cheese J Dairy Sci, November 1, 2004; 87(11): 3590 - 3600. [Abstract] [Full Text] [PDF]

				M. Neocleous, D. M. Barbano, and M. A. Rudan Impact of Low Concentration Factor Microfiltration on the Composition and Aging of Cheddar Cheese J Dairy Sci, October 1, 2002; 85(10): 2425 - 2437. [Abstract] [Full Text] [PDF]