Characteristics of Miniature Cheddar‐Type Cheese Made by Microbial Rennet from Bacillus amyloliquefaciens : A Comparison with Commercial Calf Rennet
Abstract
Miniature Cheddar‐type cheeses were produced using microbial rennet from Bacillus amyloliquefaciens (milk‐clotting enzyme [MCE]) or calf rennet (CAR). With the exception of pH, there were no significant differences in gross composition between MCE‐cheese (MCE‐C) and CAR‐cheese (CAR‐C). The pH value of CAR‐C was significantly higher than that of MCE‐C at 40 and 60 d of ripening. The total nitrogen content of the pH 4.6‐soluble fraction obtained from MCE‐C was higher than that obtained from CAR‐C. However, nitrogen content of the 12% TCA‐soluble fraction was similar between CAR‐C and MCE‐C. The extent of α s1 ‐casein and β‐casein hydrolysis, measured by urea‐PAGE, was similar in both cheese samples. The hydrolysis of β‐casein was lower than that of α s1 ‐casein. Different reverse phase‐high‐performance liquid chromatography peptide profiles of ethanol‐soluble and ethanol‐insoluble fractions were obtained from CAR‐C and MCE‐C. The peptide content in the 2 cheese samples increased throughout ripening; the ratio of hydrophobic to hydrophilic peptides was lower in MCE‐C than in CAR‐C. Compared with CAR‐C, MCE‐C was softer as a result of higher protein hydrolysis. Microbial rennet from B. amyloliquefaciens contributed to higher proteolytic rates, which reduced ripening time.
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Miniature Cheddar-type cheese made with the rennet from B. amyloliquefaciens had a softer texture and reduced ripening time compared with cheese made with calf rennet.
“Miniature Cheddar‐type cheese made with the rennet from B. amyloliquefaciens had a softer texture and reduced ripening time compared with the cheese made with calf rennet (An, He, Gao, Zhao, & Zhang, 2014).”
From Change of proteolysis and sensory profile during ripening of Cheddar-style cheese as influenced by a microbial rennet from rice wine (2019) · cites this paper as An, He, Gao, Zhao, & Zhang, 2014
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- Authors
- An, Z., He, X., Gao, W., Zhao, W., & Zhang, W.
- Affiliations
- Dingxi Teachers College (CN)
- Dingxi Center for Disease Control and Prevention Dingxi 743000 China
- Gansu Agricultural University (CN)
- Corresponding author
- Zhang, Weibing
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2014-01-21
- Volume
- 79
- Issue
- 2
- Pages
- M214-21
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1575825466
- Cited by
- 39
- References
- 3
- Citations by year
- 2025: 5 · 2024: 1 · 2023: 5 · 2022: 5 · 2021: 4 · 2020: 2 · 2019: 7 · 2018: 4 · 2017: 3 · 2016: 3
- FWCI
- 2.86
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Natural Science Foundation of Gansu Province
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- microbial rennet, Bacillus amyloliquefaciens, calf rennet, cheese ripening, casein hydrolysis, αs1-casein, β-casein, cheese peptides, cheese texture, cheese pH, proteolysis
- MeSH terms
- Animals, Bacillus, Bacterial Proteins, Caseins, Cattle, Cheese, China, Food Handling, Hardness, Hydrogen-Ion Concentration, Milk Proteins, Peptide Fragments, Chymosin, Solubility, Time Factors, Principal Component Analysis, Mechanical Phenomena, Chemical Phenomena, Hydrophobic and Hydrophilic Interactions, Proteolysis
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