Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening
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The contribution of NSLAB enzymes to proteolysis in Cheddar cheese appears to be relatively minor and at the level of production of short peptides and free amino acids.
“The contribution of NSLAB enzymes to proteolysis in Cheddar cheese appears to be relatively minor and at the level of the production of short peptides and free amino acids (McSweeney et al, 1994b;Lane and Fox, 1996).”
From Chemical methods for the characterization of proteolysis in cheese during ripening (1997) · cites this paper as Lane and Fox, 1996
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Chramostová, J., MOŠNOVÁ, R., LISOVÁ, I., Pešek, E., Drbohlav, J., & Němečková, I. (2014) · Czech Journal of Food Sciences · doi:10.17221/616/2013-cjfs · Cited by 17 · see citing works
Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese
Golzarijalal, M., Ong, L., Neoh, C. R., Harvie, D. J. E., & Gras, S. L. (2024) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2024.01.009 · Cited by 18 · see citing works
Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model
Bergamini, C. V., Peralta, G. H., Milesi, M. M., & Hynes, E. R. (2013) · Journal of Dairy Science · doi:10.3168/jds.2013-6567 · Cited by 15 · see citing works
Park, Y. W., Lee, J. H., & Lee, S. J. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72150-6 · Cited by 15 · see citing works
Joković, N. M., Vukašinović‐Sekulić, M., Veljović, K., Tolinački, M., & Topisirovic, L. (2011) · Archives of Biological Sciences · doi:10.2298/abs1101001j · Cited by 13 · see citing works
Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheeses
Hynes, E. R., Ogier, J.-C., Son, O., & Delacroix-Buchet, A. (2003) · Le Lait · doi:10.1051/lait:2002047 · Cited by 9 · see citing works
Vrdoljak, M., Kalit, M. T., Špehar, I. D., Radeljević, B., Jelić, M., Mandinić, S., Frece, J., & Kalit, S. (2022) · Fermentation · doi:10.3390/fermentation8080382 · Cited by 8 · see citing works
UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase
Ibrahim, O. A. E.-H., Nour, M. M., Khorshid, M. A., El-Hofi, M. A., El-Tanboly, E.-S., & Abd‐Rabou, N. S. (2016) · International Journal of Dairy Science · doi:10.3923/ijds.2017.64.72 · Cited by 8 · see citing works
Effect of Starter Cultures on the Ripening Properties of Yak Milk Cheese
Wang, J., Zhe, Z., Zhao, X. Y., Yang, Y., & Yang, Z. (2015) · Food Science and Technology Research · doi:10.3136/fstr.21.419 · Cited by 8 · see citing works
Effect of Different Rennet Type on Physico-Chemical Properties and Bitterness in White Cheese
Ozcan, T., & Eren-Vapur, U. (2013) · International Journal of Environmental Science and Development · doi:10.7763/ijesd.2013.v4.307 · Cited by 7 · see citing works
Parra, L., Casal, V., & Gómez, R. (2000) · Journal of Food Science · doi:10.1111/j.1365-2621.2000.tb16077.x · Cited by 7 · see citing works
Pripp, A. H., Stepaniak, L., & Sørhaug, T. (1999) · Journal of Food Science · doi:10.1111/j.1365-2621.1999.tb15899.x · Cited by 6 · see citing works
Development of Lactobacillus plantarum LL441 and its plasmid-cured derivatives in cheese
Delgado, S., & Mayo, B. (2003) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-003-0041-5 · Cited by 5 · see citing works
Adjunct Cultures in Cheese Technology
Gürsoy, A., & Türkmen, N. (2018) · Advances in medical technologies and clinical practice book series · doi:10.4018/978-1-5225-5363-2.ch013 · Cited by 4 · see citing works
Process for Low‐fat Cheese from Ultrafiltered Milk
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- Authors
- Lane, C. N., & Fox, P. F.
- Affiliations
- University College Cork (IE)
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 1996-07
- Volume
- 6
- Issue
- 7
- Pages
- 715-728
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W1983384561
- Cited by
- 126
- References
- 23
- Citations by year
- 2026: 1 · 2024: 2 · 2023: 1 · 2022: 3 · 2021: 2 · 2020: 1 · 2018: 3 · 2017: 1 · 2016: 2 · 2015: 3 · 2014: 5 · 2013: 4 · 2012: 6
- FWCI
- 14.91
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Cheddar cheese, proteolysis, starter cultures, cheese ripening, glucono-δ-lactone, water-soluble nitrogen, free amino acids, small peptides, cheese coagulation, Lactococcus
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