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Effects of Whey Proteins on the Proteolysis of Cheddar Cheese Slurries (A Model for the Maturation of Cheeses Made from Ultrafiltered Milk)

New Zealand Dairy Research Institute and Food Technology Department, Massey University, Palmerston North, New Zealand

ABSTRACT

Native whey proteins were found to decrease the rate of _s1-casein proteolysis in Cheddar cheese slurries. This was probably due to chymosin inhibition, since the conversion of as _s1-casein to as _s1-I was reduced. Denatured whey proteins had little effect on _s1-casein degradation. ß-Casein proteolysis was inhibited by both native and denatured whey proteins. The reason for this is uncertain but may involve suppression of both plasmin and chymosin activity. Both native and denatured ß-lactoglobulin and -lactalbumin were largely unaffected by the enzymes in slurries. The buildup of pH 4.4 soluble N was inhibited by native whey protein and increased in the presence of denatured whey protein. Despite the difference in proteolysis detected by electrophoresis and soluble N measurements, no differences were found between the flavor of slurries with and without native or denatured whey proteins. Although care must be taken in extrapolating from slurries to Cheddar cheese made from UF milk, whey protein inhibition of proteolytic enzymes may contribute to the atypical maturation patterns that have been reported in such cheese.

¹ New Zealand Dairy Research Institute, Palmerston North, New Zealand.

² Food Technology Department, Massay University, Palmerston North, New Zealand.

³ Present address. Department of Food Science and Technology, Acadia University, Wolfville, Nova Scotia, Canada B0P IX0.

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