Studies of peptidolysis during early maturation and its influence on low-fat cheese quality
(1989) In Milchwissenschaft 44(8). p.485-490- Abstract
- The effects of peptidolysis during early cheese ripening were studied in a low-fat (10% fat), round-eyed, semi-hard cheese using gel permeation chromatography and determinations of N content in cheese extracts. Addition of a heat-treated culture of Lactobacillus helveticus enhanced the peptidolytic activity even during the first weeks of cheese ripening. An aminopeptidase was found to have the necessary properties to cause the observed peptidolysis in the cheese after leakage from the cells. In the cheeses with heat-treated lactobacilli there were marked increases in cheese flavour intensity and an elimination of bitterness compared with control cheeses. The de-bittering effects due to high hydrolytic activities against peptides are... (More)
- The effects of peptidolysis during early cheese ripening were studied in a low-fat (10% fat), round-eyed, semi-hard cheese using gel permeation chromatography and determinations of N content in cheese extracts. Addition of a heat-treated culture of Lactobacillus helveticus enhanced the peptidolytic activity even during the first weeks of cheese ripening. An aminopeptidase was found to have the necessary properties to cause the observed peptidolysis in the cheese after leakage from the cells. In the cheeses with heat-treated lactobacilli there were marked increases in cheese flavour intensity and an elimination of bitterness compared with control cheeses. The de-bittering effects due to high hydrolytic activities against peptides are discussed as well as effects of increased extracellular concn. of amino acids and/or small peptides on lactic acid bacteria metabolism. It is suggested that some stimulation of the fundamental functions of the starter bacteria might be necessary to achieve the desired flavour development in this type of low-fat cheese and that enhancement of peptidolysis during the very first weeks of cheese ripening is one method. (Less)
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- author
- Ardö, Ylva ; Larsson, P.-O. LU ; Månsson, Helena Lindmark and Hedenberg, Annica
- organization
- publishing date
- 1989
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Cheese ripening, proteolysis, low-fat cheese
- in
- Milchwissenschaft
- volume
- 44
- issue
- 8
- pages
- 6 pages
- publisher
- Volkswirtschaftlicher Verlag
- ISSN
- 0026-3788
- language
- English
- LU publication?
- yes
- id
- 6a95c186-43d9-4339-adfb-964deeb44e4f
- date added to LUP
- 2024-06-17 14:23:22
- date last changed
- 2024-09-02 14:56:52
@article{6a95c186-43d9-4339-adfb-964deeb44e4f,
abstract = {{The effects of peptidolysis during early cheese ripening were studied in a low-fat (10% fat), round-eyed, semi-hard cheese using gel permeation chromatography and determinations of N content in cheese extracts. Addition of a heat-treated culture of Lactobacillus helveticus enhanced the peptidolytic activity even during the first weeks of cheese ripening. An aminopeptidase was found to have the necessary properties to cause the observed peptidolysis in the cheese after leakage from the cells. In the cheeses with heat-treated lactobacilli there were marked increases in cheese flavour intensity and an elimination of bitterness compared with control cheeses. The de-bittering effects due to high hydrolytic activities against peptides are discussed as well as effects of increased extracellular concn. of amino acids and/or small peptides on lactic acid bacteria metabolism. It is suggested that some stimulation of the fundamental functions of the starter bacteria might be necessary to achieve the desired flavour development in this type of low-fat cheese and that enhancement of peptidolysis during the very first weeks of cheese ripening is one method.}},
author = {{Ardö, Ylva and Larsson, P.-O. and Månsson, Helena Lindmark and Hedenberg, Annica}},
issn = {{0026-3788}},
keywords = {{Cheese ripening; proteolysis; low-fat cheese}},
language = {{eng}},
number = {{8}},
pages = {{485--490}},
publisher = {{Volkswirtschaftlicher Verlag}},
series = {{Milchwissenschaft}},
title = {{Studies of peptidolysis during early maturation and its influence on low-fat cheese quality}},
volume = {{44}},
year = {{1989}},
}