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Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture by Cláudia I. Pereira; Eliza O. Gomes; Ana M.P. Gomes; F. Xavier Malcata is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture about?

To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices -using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria -viz. Lactococcus lactis and Lactobacillus brevis, which are normally found to high viable numbers in said cheeses, was also considered, either as single or mixed cultures. Our experimental results confirmed the influence of rennet on the proteolysis extent, but not on proteolysis depth. On the other hand, the aforementioned strains clearly improved release of medium-and small-sized peptides, and contributed as well to the free amino acid pool in cheese.

Who reads Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture?

Author

Cláudia I. Pereira; Eliza O. Gomes; Ana M.P. Gomes; F. Xavier Malcata

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2008

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)