JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 77 No. 8 2139-2149
© 1994 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Fernandez-Garcia, E.
Right arrow Articles by Ramos, M.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Fernandez-Garcia, E.
Right arrow Articles by Ramos, M.

The Use of Lipolytic and Proteolytic Enzymes in the Manufacture of Manchego Type Cheese from Ovine and Bovine Milk

Estrella Fernandez-Garcia 1, Rosina Lopez-Fandino 1, Leocadio Alonso 1, and Mercedes Ramos 1

1 Consejo Superior de Investigaciones Científicas (CSIC), Spain, Instituto de Productos Lcteos de Asturias, Ap. Correos 85, 33300 Villaviciosa, Asturias, Spain

The objective was to study the effect of two fungal lipases (Palatase 200 from Mucor miehei and Palatase 750L from Aspergillus niger), alone and combined with a fungal protease from Aspergillus oryzae (MKC fungal protease), and a bacterial neutral protease from Bacillus subtilis (Neutrase) on the maturation of Manchego type cheese to determine the practical application of these enzymes in cheese manufacture. The addition of both lipases, alone or in combination with the proteases, increased lipolysis. The M. miehei lipase affected mainly the longchain fatty acids of cheese, and the A. niger lipase affected the short- and long-chain fatty acids equally. The B. subtilis protease preparation increased lipolysis significantly, either by contamination of the enzymatic solution or by a synergetic effect with the added A. niger lipase. The protease from A. oryzae had the opposite effect on lipolysis, significantly decreasing the release of fatty acids by either partial proteolytic digestion or inhibition of the lipase. The combination of proteases and lipases increased proteolysis as measured by indexes of soluble N and HPLC of free amino acids. The PAGE of the casein fractions showed the intense breakdown of ß-caseins but not of alphas-caseins. The exclusive addition of lipases decreased proteolysis. Sensory analysis showed a slight but significant acceleration of ripening (16%) for the cheeses treated with A. niger lipase at the beginning of aging. The M. miehei lipase induced the appearance of soapy flavor in the cheeses because of the excessive release of long-chain fatty acids. The cheeses containing the B. subtilis protease developed bitterness and sticky and crumbly texture because of the intense breakdown of ß-casein.

Key Words: proteases • lipases • Manchego-type cheese

Submitted on May 25, 1993
Accepted on March 14, 1994




This article has been cited by other articles:


Home page
 Food Science and Technology InternationalHome page
A.C. Freitas, A.C. Macedo, and F.X. Malcata
Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks Revision: Aspectos tecnologicos y sensoriales de quesos con denominacion de origen elaborados en la Peninsula Iberica con leche de oveja y de cabra
Food Science and Technology International, January 1, 2000; 6(5): 351 - 370.
[Abstract] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1994 by the American Dairy Science Association ®.