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 Hicks, C. L. Articles by Bucy, J. Search for Related Content PubMed Articles by Hicks, C. L. Articles by Bucy, J.

Use of Recombinant Chymosin in the Manufacture of Cheddar and Colby Cheese¹

University of Kentucky, Lexington 40546

ABSTRACT

Recombinant chymosin purified from E. coli K12 (Genencor Inc.) was examined for its suitability to manufacture Cheddar cheese. Commercial calf rennet or recombinant chymosin with and without Bacillus subtilis cellular homogenate was used to determine if enzyme sources affected Cheddar cheese quality or yield. Cheese was evaluated at 3 and 6 mo of age. Purified enzyme was mixed with cellular extracts from B. subtilis at approximately one and four times the protein concentration in the initial homogenates. Cellular materials did not affect clot times, cheese quality, or inhibit cheese acid development. No differences were noted between the yields of Colby cheese manufactured with calf rennet and recombinant chymosin. Initial Cheddar cheese manufactured with recombinant chymosin were excessively bitter, typical of cheese retaining excessive amounts of proteases. Dilution of purified prochymosin preparations increased total enzymic activity 2.7 times. Evidently, the purified recombinant preparations contained some oligomers that became active after being incorporated into the cheese mass, causing bitter flavors to develop during aging. Diluted enzyme preparations were used successfully in the manufacture of Cheddar cheese.

¹ This manuscript (85-5-196) is published with the approval of the Director of the Kentucky Experimental Station.

This article has been cited by other articles:

				M. Poza, M. Prieto-Alcedo, C. Sieiro, and T. G. Villa Cloning and Expression of clt Genes Encoding Milk-Clotting Proteases from Myxococcus xanthus 422 Appl. Envir. Microbiol., October 1, 2004; 70(10): 6337 - 6341. [Abstract] [Full Text] [PDF]