Accelerated cheese ripening with heat treated cells of Lactobacillus helveticus and a commercial proteolytic enzyme
Abstract
Summary: Synergic effects of proteolytic enzymes from two different microbial sources on the ripening of Swedish hard cheese were studied. When extracellular proteolytic enzymes from Bacillus subtilis (Neutrase) and/or heat treated cells of Lactobacillus helveticus (now L. delbrueckii subsp. helveticus) were added to the cheese milk, cheese ripening was accelerated; Neutrase effectively hydrolysed casein to give a softer body. Addition of heat treated lactobacilli did not accelerate hydrolysis of casein, but accelerated the breakdown of peptides which increased the amount of amino acid N in the cheese and also enhanced the intensity of cheese flavour. A bitter taste which developed in cheeses with added Neutrase could be eliminated by the simultaneous addition of heat treated lactobacilli.
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The level of peptides and FAA soluble in cheese in 5% phosphotungstic acid (PTA) has been considered to be a reliable indicator of the rate of flavour development.
“The level of peptides and FAA soluble in cheese in 5% phosphotungstic acid (PTA) has been considered to be a reliable indicator of the rate of flavour development [4,6]”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [4]
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Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266 · see citing works
Cheese‐Ripening and Cheese Flavour Technology
Law, B. A. (2010) · Technology of Cheesemaking · doi:10.1002/9781444323740.ch7 · Cited by 22 · see citing works
- Authors
- Ardö, Y., & Pettersson, H.-E.
- Venue
- Journal of Dairy Research
- Publisher
- Cambridge University Press (CUP)
- Published
- 1988-05
- Volume
- 55
- Issue
- 2
- Pages
- 239-245
- ISSN
- 0022-0299 (ISSN-L)
- 1469-7629
- OpenAlex
- W1978526691
- Cited by
- 97
- References
- 0
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 1 · 2023: 1 · 2021: 2 · 2017: 2 · 2016: 1 · 2015: 1 · 2014: 1 · 2013: 1 · 2012: 5
- FWCI
- 11.18
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Dairy Research (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- cheese ripening, Lactobacillus helveticus, Bacillus subtilis, Neutrase, proteolytic enzymes, casein hydrolysis, cheese flavor, bitter taste, amino nitrogen, cheese texture
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