Cited by 94Probiotics and Fermented FoodsProteins in Food SystemsEnzyme Production and Characterization

Mechanisms of Incorporation and Release of Enzymes into Cheese during Ripening

Wilkinson, M.G., Kilcawley, K.N.·2005·International Dairy Journal

Abstract

The enzymes involved in cheese ripening and the factors affecting their activity in cheese is reviewed. The review begins by outlining the various enzymes that contribute to cheese ripening including those originating from milk, coagulant, starter and non-starter Lactic Acid Bacteria, and those added as exogenous preparations to accelerate flavour development. Factors influencing the retention, release and residual activity of these enzymes in cheese are discussed along with an outline of innovative methods to enhance the retention and release of exogenous enzymes.

Integrity signals

Registry

Crossref · 10.1016/j.idairyj.2004.08.021

Cites

135 of 135 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • In long-ripened cheeses, the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro.

    “In long-ripened cheeses, it has also been observed that the autolysis of SLAB can provide sufficient nutrients to support the growth of non-starter LAB (NSLAB) in vitro [18,53,73,77,93,99,100,101,102].”

Cites

Flagged first, then by citations

Cited by

Sorted by citations

Authors
Wilkinson, M. G., & Kilcawley, K. N.
Affiliations
  • University of Limerick (IE)
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
Corresponding author
Wilkinson, M.G.
Venue
International Dairy Journal
Publisher
Elsevier BV
Published
2005-06
Volume
15
Issue
6-9
Pages
817-830
ISSN
0958-6946 (ISSN-L)
OpenAlex
W2086975343
Cited by
94
References
135
Citations by year
2026: 2 · 2025: 4 · 2024: 5 · 2023: 2 · 2022: 4 · 2021: 3 · 2020: 3 · 2019: 1 · 2018: 5 · 2017: 6 · 2016: 5 · 2015: 9 · 2014: 5 · 2013: 10 · 2012: 7
FWCI
6.14
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 › Proteins in Food Systems
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
Keywords
cheese ripening, enzyme incorporation, enzyme retention, enzyme release, lactic acid bacteria, starter cultures, non-starter lactic acid bacteria, coagulants, exogenous enzymes, flavour development, residual enzyme activity

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review