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Contribution of rennet and starter proteases to proteolysis in Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

R. B. O'Keeffe ,
P. F. Fox  and
C. Daly
R. B. O'Keeffe
Affiliation:
Departments of Food Chemistry and Microbiology, University College, Cork, Irish Republic
P. F. Fox
Affiliation:
Departments of Food Chemistry and Microbiology, University College, Cork, Irish Republic
C. Daly
Affiliation:
Departments of Food Chemistry and Microbiology, University College, Cork, Irish Republic
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Summary

Proteolysis in aseptic, chemically acidified (GDL) cheese and in starter cheese made under controlled bacteriological conditions (i.e. free of non-starter micro-organisms) was measured by gel electrophoresis, the formation of pH 4·6- and 12% TCA-soluble N, gel filtration and the liberation of free amino acids. The results show that rennet was mainly responsible for the level of proteolysis detected by gel electrophoresis, pH 4·6-soluble N and gel filtration i.e. large, medium and small peptides. However, rennet alone was capable of producing only a limited range of free amino acids; only methionine, histidine, glycine, serine and glutamic acid were produced at quantifiable levels (> 0·2 μmoles/g) in GDL cheese; it is suggested that free amino acids in Cheddar cheese are mainly the result of microbial peptidase activity. The levels of free amino acids in the starter cheese were considerably lower than values reported for commercial Cheddar.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 1 , February 1976 , pp. 97 - 107
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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