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Journal of Dairy Science Vol. 74 No. 11 3669-3676
© 1991 by American Dairy Science Association ®
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Activation of Plasmin with Urokinase in Ultrafiltered Milk for Cheese Manufacture

Eric D. Bastian 1, Karlo G. Hansen 1, and Rodney J. Brown 1

1 Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

Havarti and Saint-Paulin cheeses were manufactured by traditional and UF techniques. Urokinase and KIO3 were added individually and together to batches of retentate before cheese making. Cheeses were analyzed for solids, fat, total N, pH 4.6 soluble N, NPN, plasmin activity, plasmin plus plasminogen activity, and casein degradation. Eighty cheese samples were analyzed (two varieties, two replications, and five treatments sampled after 1, 28, 56, and 84 d). Urokinase increased plasmin activity in UF Havarti and Saint-Paulin cheeses. This increased pH 4.6 soluble N levels and NPN, increased proteolysis of ß-casein, and slightly improved the flavor profile (only Havarti). Potassium iodate in UF cheese inhibited starter organisms, did not influence plasmin activity, and did not improve ripening. Activation of plasminogen may aid in ripening some UF cheese varieties.

Key Words: urokinase • ultrafiltered cheese • plasmin

Submitted on April 4, 1991
Accepted on June 17, 1991




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J. A. Hannon, C. Lopez, M.-N. Madec, and S. Lortal
Altering renneting pH changes microstructure, cell distribution, and lysis of Lactococcus lactis AM2 in cheese made from ultrafiltered milk.
J Dairy Sci, March 1, 2006; 89(3): 812 - 823.
[Abstract] [Full Text] [PDF]


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Copyright © 1991 by the American Dairy Science Association ®.