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 Fox, P. F. Search for Related Content PubMed Articles by Fox, P. F.

Proteolysis During Cheese Manufacture and Ripening¹

Department of Food Chemistry, National Food Biotechnology Centre, University of College, Cork, Ireland

ABSTRACT

Proteolysis in cheese can be divided into three phases: proteolysis in milk before cheese manufacture, the enzymatically induced coagulation of the milk, and proteolysis during cheese ripening. Extracellular proteinases from psychrotrophs may cause reduced cheese yields and off-flavors, but the problem does not appear to be significant at populations <10⁶ cfu/ml. Proteinases from leucocytes may also reduce yields, but these are less active than bacterial proteinases. Plasmin (indigenous milk proteinase)causes significant hydrolysis of ß-casein, especially in late lactation, but because most of this occurs prior to milking, yield losses due to plasmin activity (i.e., via formation of proteose peptones) are largely unavoidable.

Coagulation of milk for rennet cheeses is accomplished by the specific cleavage of the casein micelle-stabilizing protein, -casein, at the phenylalanine (105)-methionine (106) bond by acid proteinases (rennets). The significance of the primary, secondary, and tertiary structures of -casein on the sensitivity of this bond is now established, as are pH, ionic strength, temperature, heat treatment of milk, and environmental and processing variables.

Proteolysis is probably the most important biochemical event during the ripening of most cheese varieties, with a major impact on flavor and texture. Techniques have been developed that permit quantitation of the principal ripening agents to proteolysis, i.e., rennet, milk proteinase, and the proteinases from starter, nonstarter bacteria, and perhaps secondary inocula. The contribution of each of these agents to proteolysis in the principal varieties has been established in general terms. Several techniques have been used to monitor and quantify proteolysis in cheese during ripening; the principal of these are described and evaluated. Standardization of analytical techniques for assessing proteolysis in cheese appears warranted.

¹ This paper is the Miles-Marschall Invited Lecture presented at the 82nd Annual Meeting of the American Dairy Science Association.

This article has been cited by other articles:

				J. Rahimi, A. Khosrowshahi, A. Madadlou, and S. Aziznia Texture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer J Dairy Sci, September 1, 2007; 90(9): 4058 - 4070. [Abstract] [Full Text] [PDF]

				R. Coda, E. Brechany, M. De Angelis, S. De Candia, R. Di Cagno, and M. Gobbetti Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses. J Dairy Sci, November 1, 2006; 89(11): 4126 - 4143. [Abstract] [Full Text] [PDF]

				J. A. Hannon, K. N. Kilcawley, M. G. Wilkinson, C. M. Delahunty, and T. P. Beresford Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder. J Dairy Sci, October 1, 2006; 89(10): 3749 - 3762. [Abstract] [Full Text] [PDF]

				A. Khosrowshahi, A. Madadlou, M. E. z. Mousavi, and Z. Emam-Djomeh Monitoring the chemical and textural changes during ripening of Iranian white cheese made with different concentrations of starter. J Dairy Sci, September 1, 2006; 89(9): 3318 - 3325. [Abstract] [Full Text] [PDF]

				I. M. P. L. V. O. Ferreira, C. Veiros, O. Pinho, A. C. A. Veloso, A. M. Peres, and A. Mendonca Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses. J Dairy Sci, July 1, 2006; 89(7): 2397 - 2407. [Abstract] [Full Text] [PDF]

				Y. W. Park, J. H. Lee, and S. J. Lee Effects of frozen and refrigerated storage on organic acid profiles of goat milk plain soft and Monterey Jack cheeses. J Dairy Sci, March 1, 2006; 89(3): 862 - 871. [Abstract] [Full Text] [PDF]

				L. Wang, K. D. Hayes, and L. J. Mauer Fluorescent Labeling Study of Plasminogen Concentration and Location in Simulated Bovine Milk Systems J Dairy Sci, January 1, 2006; 89(1): 58 - 70. [Abstract] [Full Text] [PDF]

				N. Dabour, E. Kheadr, N. Benhamou, I. Fliss, and G. LaPointe Improvement of Texture and Structure of Reduced-Fat Cheddar Cheese by Exopolysaccharide-Producing Lactococci J Dairy Sci, January 1, 2006; 89(1): 95 - 110. [Abstract] [Full Text] [PDF]

				A. A. Hayaloglu, M. Guven, P. F. Fox, and P. L. H. McSweeney Influence of Starters on Chemical, Biochemical, and Sensory Changes in Turkish White-Brined Cheese During Ripening J Dairy Sci, October 1, 2005; 88(10): 3460 - 3474. [Abstract] [Full Text] [PDF]

				A. Madadlou, A. Khosroshahi, and M. E. Mousavi Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet J Dairy Sci, September 1, 2005; 88(9): 3052 - 3062. [Abstract] [Full Text] [PDF]

				A. V. Ardisson-Korat and S. S. H. Rizvi Vatless Manufacturing of Low-Moisture Part-Skim Mozzarella Cheese from Highly Concentrated Skim Milk Microfiltration Retentates J Dairy Sci, November 1, 2004; 87(11): 3601 - 3613. [Abstract] [Full Text] [PDF]

				J. Y. Imm, E. J. Oh, K. S. Han, S. Oh, Y. W. Park, and S. H. Kim Functionality and Physico-Chemical Characteristics of Bovine and Caprine Mozzarella Cheeses During Refrigerated Storage J Dairy Sci, September 1, 2003; 86(9): 2790 - 2798. [Abstract] [Full Text] [PDF]

				R. I. Dave, D. J. McMahon, C. J. Oberg, and J. R. Broadbent Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheeses Made Using Direct Acidification J Dairy Sci, January 1, 2003; 86(1): 114 - 126. [Abstract] [Full Text] [PDF]

				M. H. Tunick and D. L. Van Hekken Torsion Gelometry of Cheese J Dairy Sci, November 1, 2002; 85(11): 2743 - 2749. [Abstract] [Full Text] [PDF]

				B. S. Oommen, D. J. McMahon, C. J. Oberg, J. R. Broadbent, and M. Strickland Proteolytic Specificity of Lactobacillus delbrueckii subsp. bulgaricus Influences Functional Properties of Mozzarella Cheese J Dairy Sci, November 1, 2002; 85(11): 2750 - 2758. [Abstract] [Full Text] [PDF]

				S. Luoma, K. Peltoniemi, V. Joutsjoki, T. Rantanen, M. Tamminen, I. Heikkinen, and A. Palva Expression of Six Peptidases from Lactobacillus helveticus in Lactococcus lactis Appl. Envir. Microbiol., March 1, 2001; 67(3): 1232 - 1238. [Abstract] [Full Text]

				P. Varmanen, T. Rantanen, A. Palva, and S. Tynkkynen Cloning and Characterization of a Prolinase Gene (pepR) from Lactobacillus rhamnosus Appl. Envir. Microbiol., May 1, 1998; 64(5): 1831 - 1836. [Abstract] [Full Text]

				F.C. Ibanez, A.I. Ordonez, M.S. Vicente, M.I. Torres, and Y. Barcina Note. Effect of brining time on proteolytic changes in Idiazabal cheese during ripening / Nota. Cambios proteoliticos durante la maduracion del queso Idiazabal por efecto del tiempo en salmuera Food Science and Technology International, January 1, 1996; 2(5): 335 - 339. [Abstract] [PDF]