Proteolysis in Goats’ Milk Cheese Made with Calf Rennet and Plant Coagulant
Abstract
Primary proteolysis, secondary proteolysis and changes in hydrophilic (HI) and hydrophobic (HO) peptides during ripening of a goats' milk cheese (Murcia al Vino) manufactured with either plant coagulant (PC) or calf rennet (AR) were studied. In the Murcia al Vino cheese, intense proteolytic activity took place during ripening, and after a 60-day ripening period of the cheeses made with animal rennet, values of 19.04, 9.61, 0.55 and 0.66 for water-soluble nitrogen (WSN) at pH 4.6, non-protein nitrogen (NPN), ammonia nitrogen (NH3N) and amino acid nitrogen (AAN), were obtained. In the cheeses produced with PC, proteolysis was more intense, and after 60 days of ripening, values of 34.79, 11.16, 0.59 and 0.88 for WSN, NPN, NH3N and AAN were obtained. Casein (CN) proteolysis was more intense in cheeses manufactured with PC, compared with those manufactured with AR. β-CN degradation products (γ-CN fractions) were higher in cheeses manufactured with AR. HI and HO concentrations and the HO/HI ratio was higher in cheeses made with PC. These results were further confirmed by principal component analysis (PCA). The use of PC for goat cheese manufacture might accelerate ripening and, thus, a cheese with different sensory characteristics caused by increased cyprosin proteolytic activity may be obtained.
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Cheeses prepared with cow's milk develop more bitter flavors than those made with ewe's milk when using Cynara cardunculus proteases.
“Therefore, although Cynara cardunculus proteases are suitable for all types of milk, cheeses prepared with cow’s milk always develop more bitter flavors than those made with ewe’s milk [109].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [109]
Levels of free amino acids tend to increase with ripening of Camembert cheese.
“Levels of free amino acids also tend to increase with ripening of Camembert cheese (Bergamini, Hynes, & Zalazar, 2006;Tejada, Abellan, Cayuela, Martinez-Cacha, & Fernandez-Salguero, 2008), which is in agreement with the current results.”
From Proteolysis in Irish farmhouse Camembert cheese during ripening (2020) · cites this paper as Tejada, Abellan, Cayuela, Martinez-Cacha, & Fernandez-Salguero, 2008
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- Authors
- Tejada, L., Abellán, A., Cayuela, J. M., Martínez-Cacha, A., & Fernández-Salguero, J.
- Affiliations
- Universidad Católica de Murcia (ES)
- Corresponding author
- Tejada, L.
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2008-02
- Volume
- 18
- Issue
- 2
- Pages
- 139-146
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2023227958
- Cited by
- 75
- References
- 27
- Citations by year
- 2026: 3 · 2025: 2 · 2024: 5 · 2023: 4 · 2022: 4 · 2021: 6 · 2020: 4 · 2019: 3 · 2018: 8 · 2017: 2 · 2016: 4 · 2015: 4 · 2014: 2 · 2013: 5 · 2012: 5
- FWCI
- 4.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Funders
- National Evidence-based Healthcare Collaborating Agency
- Comunidad Autónoma de la Región de Murcia
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Keywords
- goat cheese, plant coagulant, calf rennet, cheese ripening, casein hydrolysis, hydrophilic peptides, hydrophobic peptides, non-protein nitrogen
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 ›
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