Cited by 160Proteins in Food SystemsFood Nutrient Composition and Product DevelopmentAdvanced Scientific Research Methods

The DOI matches its Crossref record; 61 of the 65 references it cites were found in a registry or an index.

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Open access

O’Mahony, J.A., Lucey, J.A., McSweeney, P.L.H.·2005·Journal of Dairy Science

DOI 10.3168/jds.s0022-0302(05)72992-1

Open this paper in CoChat — free account Open PDF

Abstract

Full fat, milled-curd Cheddar cheeses (2 kg) were manufactured with 0.0 (control), 0.1, 1.0, or 10.0 micromol of pepstatin (a potent competitive inhibitor of chymosin) added per liter of curds/whey mixture at the start of cooking to obtain residual chymosin levels that were 100, 89, 55, and 16% of the activity in the control cheese, respectively. The cheeses were ripened at 8 degrees C for 180 d. There were no significant differences in the pH values of the cheeses; however, the moisture content of the cheeses decreased with increasing level of pepstatin addition. The levels of pH 4.6-soluble nitrogen in the 3 cheeses with added pepstatin were significantly lower than that of the control cheese at 1 d and throughout ripening. Densitometric analysis of urea-PAGE electro-phoretograms of the pH 4.6-insoluble fractions of the cheese made with 10.0 micromol/L of pepstatin showed complete inhibition of hydrolysis of alpha(S1)-casein (CN) at Phe23-Phe24 at all stages of ripening. The level of insoluble calcium in each of 4 cheeses decreased significantly during the first 21 d of ripening, irrespective of the level of pepstatin addition. Concurrently, there was a significant reduction in hardness in each of the 4 cheeses during the first 21 d of ripening. The softening of texture was more highly correlated with the level of insoluble calcium than with the level of intact alpha(S1)-CN in each of the 4 cheeses early in ripening. It is concluded that hydrolysis of alpha(S1)-CN at Phe23-Phe24 is not a prerequisite for softening of Cheddar cheese during the early stages of ripening. We propose that this softening of texture is principally due to the partial solubilization of colloidal calcium phosphate associated with the para-CN matrix of the curd.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.3168/jds.s0022-0302(05)72992-1

Cites

61 of 61 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

TEXTURE PROFILE ANALYSIS
Bourne, M. C. (1978) · Food technology · Cited by 2,705
Fundamentals of Cheese Science
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017) · doi:10.1007/978-1-4899-7681-9 · Cited by 1,922
Self-citation
Cheese: Chemistry, Physics and Microbiology
Fox, P. F. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2648-3 · Cited by 1,425
Advanced Dairy Chemistry
McSweeney, P. L. H., & Fox, P. F. (2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5 · Cited by 1,110
Self-citation
Biochemistry of cheese ripening
McSweeney, P. L. H. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00147.x · Cited by 1,074
Self-citation
A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250
Blakesley, R. W., & Boezi, J. A. (1977) · Analytical Biochemistry · doi:10.1016/0003-2697(77)90197-x · Cited by 856
Invited review: perspectives on the basis of the rheology and texture properties of cheese.
Lucey, J. A., Johnson, M. E., & Horne, D. S. (2003) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(03)73869-7 · Cited by 723
Self-citation
Casein interactions: Casting light on the Black Boxes, the structure in dairy products
Horne, D. S. (1998) · International Dairy Journal · doi:10.1016/s0958-6946(98)00040-5 · Cited by 723
Untitled work
(1982) · Milk science international/Milchwissenschaft · Cited by 702
Proteinases in normal bovine milk and their action on caseins
Andrews, A. T. (1983) · Journal of Dairy Research · doi:10.1017/s0022029900032519 · Cited by 593

Show all 65 references

Research works printed but not linked: 1

Watkinson, 2002, Effect of moisture on instrumentally measured textural properties of model cheese, Aust. J. Dairy Technol., 57, 153

Sorted by citations

Cheese Problems Solved
(2007) · CRC Press eBooks · doi:10.1201/9781439823859 · Cited by 204
Cheese structure and current methods of analysis
Everett, D. W., & Auty, M. A. E. (2008) · International Dairy Journal · doi:10.1016/j.idairyj.2008.03.012 · Cited by 183
A 100-Year Review: Cheese production and quality
Johnson, M. E. (2017) · Journal of Dairy Science · doi:10.3168/jds.2017-12979 · Cited by 167
Symposium review: Structure-function relationships in cheese
Lamichhane, P., Kelly, A. L., & Sheehan, J. J. (2017) · Journal of Dairy Science · doi:10.3168/jds.2017-13386 · Cited by 137
Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
Grasso, N., Roos, Y. H., Crowley, S. V., Arendt, E. K., & O’Mahony, J. A. (2021) · Future Foods · doi:10.1016/j.fufo.2021.100048 · Cited by 134
Self-citation
The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective
Feeney, E. L., Lamichhane, P., & Sheehan, J. J. (2021) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12755 · Cited by 137
Biochemistry of Cheese Ripening: Proteolysis
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00018-1 · Cited by 121
Self-citation
Effect of pasture versus indoor feeding systems on quality characteristics, nutritional composition, and sensory and volatile properties of full-fat Cheddar cheese
O’Callaghan, T. F., Mannion, D. T., Hennessy, D., McAuliffe, S., O’Sullivan, M. G., Leeuwendaal, N., Beresford, T. P. J., Dillon, P., Kilcawley, K. N., Sheehan, J. J., et al. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-12508 · Cited by 114
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
Bansal, N., Drake, M. A., Piraino, P., Broe, M. L., Harboe, M., Fox, P. F., & McSweeney, P. L. H. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.03.010 · Cited by 110
Self-citation
Milk Salts: Technological Significance
Lucey, J. A., & Horne, D. S. (2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5_9 · Cited by 106
Self-citation
Flavours and Off-Flavours in Milk and Dairy Products
Cadwallader, K. R., & Singh, T. K. (2009) · Springer eBooks · doi:10.1007/978-0-387-84865-5_14 · Cited by 108
The Production, Action and Application of Rennet and Coagulants
Harboe, M., Broe, M. L., & Qvist, K. B. (2010) · Wiley eBooks · doi:10.1002/9781444323740.ch3 · Cited by 95
Effect of Exopolysaccharide Produced by Isogenic Strains of Lactococcus lactis on Half-Fat Cheddar Cheese
Costa, N. E., Hannon, J. A., Guinee, T. P., Auty, M. A. E., McSweeney, P. L. H., & Beresford, T. P. (2010) · Journal of Dairy Science · doi:10.3168/jds.2009-3008 · Cited by 85
Self-citation
Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles
Kaliappan, S., & Lucey, J. A. (2011) · Journal of Dairy Science · doi:10.3168/jds.2010-3343 · Cited by 82
Self-citation
Protein in Cheese and Cheese Products: Structure-Function Relationships
Guinee, T. P. (2015) · Springer eBooks · doi:10.1007/978-1-4939-2800-2_14 · Cited by 76
Cheese: Structure, Rheology and Texture
Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2016) · Springer eBooks · doi:10.1007/978-1-4899-7681-9_14 · Cited by 72
Self-citation
A Model System for Studying the Effects of Colloidal Calcium Phosphate Concentration on the Rheological Properties of Cheddar Cheese
O’Mahony, J. A., McSweeney, P. L. H., & Lucey, J. A. (2006) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(06)72154-3 · Cited by 68
Self-citation
EFFECT OF CALCIUM AND PHOSPHORUS, RESIDUAL LACTOSE AND SALT‐TO‐MOISTURE RATIO ON TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING RIPENING
Chevanan, N., Muthukumarappan, K., Upreti, P., & Metzger, L. E. (2006) · Journal of Texture Studies · doi:10.1111/j.1745-4603.2006.00080.x · Cited by 67
Factors That Affect the Quality of Cheese
Fox, P. F., Cogan, T. M., & Guinee, T. P. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00025-9 · Cited by 66
The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: A review
Hickey, C. D., Auty, M. A. E., Wilkinson, M. G., & Sheehan, J. J. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.10.006 · Cited by 64
Microstructure and fracture properties of semi-hard cheese: Differentiating the effects of primary proteolysis and calcium solubilization
Lamichhane, P., Sharma, P., Kennedy, D., Kelly, A. L., & Sheehan, J. J. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108525 · Cited by 57
The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom
Brickley, C. A., Auty, M. A. E., Piraino, P., & McSweeney, P. L. H. (2007) · Journal of Food Science · doi:10.1111/j.1750-3841.2007.00539.x · Cited by 57
Self-citation
Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening
Soodam, K., Ong, L., Powell, I. B., Kentish, S. E., & Gras, S. L. (2015) · Dairy Science and Technology · doi:10.1007/s13594-015-0250-5 · Cited by 56
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
Diezhandino, I., Fernández, D., Sacristán, N., Combarros‐Fuertes, P., Prieto, B., & Fresno, J. M. (2015) · LWT · doi:10.1016/j.lwt.2015.10.003 · Cited by 55
Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content
Murtaza, M. A., Huma, N., Sameen, A., Murtaza, M. S., Mahmood, S., Mueen‐ud‐Din, G., & Meraj, A. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-8046 · Cited by 53
Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility
Ayala-Bribiesca, E., Lussier, M., Chabot, D., Turgeon, S. L., & Britten, M. (2015) · International Dairy Journal · doi:10.1016/j.idairyj.2015.09.002 · Cited by 51
Parameters affecting the printability of 3D-printed processed cheese
Ross, M. M., Crowley, S. V., Crotty, S., OLIVEIRA, J. C., Morrison, A. P., & Kelly, A. L. (2021) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2021.102730 · Cited by 48
Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products
Barone, G., Yazdi, S. R., Lillevang, S. K., & Ahrné, L. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12844 · Cited by 48
Mozzarella Cheese Stretching: A Review
Gonçalves, M. C., & Cardarelli, H. R. (2021) · Food Technology and Biotechnology · doi:10.17113/ftb.59.01.21.6707 · Cited by 47
Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures
Jia, R., Zhang, F., Song, Y., Lou, Y., Zhao, A., Liu, Y., Peng, H., Hui, Y., Ren, R., & Wang, B. (2020) · Journal of Dairy Science · doi:10.3168/jds.2020-18884 · Cited by 47
Thermal stability of chymosin or microbial coagulant in the manufacture of Malatya, a Halloumi type cheese: Proteolysis, microstructure and functional properties
Hayaloglu, A. A., Karatekin, B., & Gurkan, H. (2014) · International Dairy Journal · doi:10.1016/j.idairyj.2014.04.001 · Cited by 46
Some perspectives on the use of cheese as a food ingredient
Lucey, J. A. (2008) · Dairy Science and Technology · doi:10.1051/dst:2008010 · Cited by 44
Self-citation
Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering
Bayrak, M., Mata, J. P., Raynes, J. K., Greaves, M., White, J., Conn, C. E., Floury, J., & Logan, A. (2021) · Journal of Colloid and Interface Science · doi:10.1016/j.jcis.2021.03.087 · Cited by 44
Melting of natural cheese: A review
Atik, D. S., & Huppertz, T. (2023) · International Dairy Journal · doi:10.1016/j.idairyj.2023.105648 · Cited by 43
Aspartic proteases from thistle flowers: Traditional coagulants used in the modern cheese industry
Alavi, F., & Momen, S. (2020) · International Dairy Journal · doi:10.1016/j.idairyj.2020.104709 · Cited by 47
Evaluation of commercial enzyme systems to accelerate Cheddar cheese ripening
Kilcawley, K. N., Nongonierma, A. B., Hannon, J. A., Doolan, I. A., & Wilkinson, M. G. (2012) · International Dairy Journal · doi:10.1016/j.idairyj.2012.03.015 · Cited by 43
Influence of curd heating on proteolysis and volatiles of Kashkaval cheese
Sulejmani, E., & Hayaloğlu, A. A. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.05.054 · Cited by 43
Changes in volatile composition, proteolysis and textural and sensory properties of white-brined cheese: effects of ripening temperature and adjunct culture
Şahingil, D., Hayaloğlu, A. A., Simsek, O., & Özer, B. (2014) · Dairy Science and Technology · doi:10.1007/s13594-014-0185-2 · Cited by 41
Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses
Ong, L., & Shah, N. P. (2009) · Journal of Food Science · doi:10.1111/j.1750-3841.2009.01164.x · Cited by 41
Proteolysis in Danish blue cheese during ripening
Mane, A., Ciocia, F., Beck, T. K., Lillevang, S. K., & McSweeney, P. L. H. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.05.017 · Cited by 40
Self-citation
Effect of cook temperature on primary proteolysis and predicted residual chymosin activity of a semi-hard cheese manufactured using thermophilic cultures
Sheehan, J. J., OLIVEIRA, J. C., Kelly, A. L., & Sweeney, P. L. H. M. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2006.08.012 · Cited by 39
Physical properties of pizza Mozzarella cheese manufactured under different cheese-making conditions
Banville, V., Morin, P., Pouliot, Y., & Britten, M. (2013) · Journal of Dairy Science · doi:10.3168/jds.2012-6314 · Cited by 39
Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese
Cooke, D. R., Khosrowshahi, A., & McSweeney, P. L. H. (2012) · Dairy Science and Technology · doi:10.1007/s13594-012-0088-z · Cited by 39
Self-citation
Evaluation of production of Cheddar cheese from micellar casein concentrate
Li, B., Waldron, D. S., Tobin, J. T., Subhir, S., Kelly, A. L., & McSweeney, P. L. H. (2020) · International Dairy Journal · doi:10.1016/j.idairyj.2020.104711 · Cited by 38
Self-citation
Effects of the Concentration of Insoluble Calcium Phosphate Associated with Casein Micelles on the Functionality of Directly Acidified Cheese
Choi, J.-W., Horne, D. S., Johnson, M. E., & Lucey, J. A. (2008) · Journal of Dairy Science · doi:10.3168/jds.2007-0454 · Cited by 36
Self-citation
Proteolysis in Irish farmhouse Camembert cheese during ripening
Mane, A., & McSweeney, P. L. H. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13101 · Cited by 35
Self-citation
Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses
Guinee, T. P., Pudja, P. D., Miocinovic, J. B., Wiley, J., & Mullins, C. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9743 · Cited by 36
Grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on low-moisture part-skim Mozzarella cheese yield and quality characteristics in mid and late lactation
Gulati, A., Galvin, N., Hennessy, D., McAuliffe, S., O’Donovan, M., McManus, J. J., Fenelon, M. A., & Guinee, T. P. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-14566 · Cited by 34
Effect of photo-oxidation of major milk proteins on protein structure and hydrolysis by chymosin
Dalsgaard, T. K., & Larsen, L. B. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2008.12.005 · Cited by 34
Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese
Guinee, T. P., & O'Callaghan, D. J. (2010) · Wiley eBooks · doi:10.1002/9781444323740.ch8 · Cited by 34
Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese
Lamichhane, P., Kelly, A. L., & Sheehan, J. J. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-14178 · Cited by 32
Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese
Wang, F., Zhang, X., Luo, J., Guo, H., Zeng, S., & Ren, F. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02085.x · Cited by 32
Effect of fermentation-produced camel chymosin on quality of Crescenza cheese
Alinovi, M., Cordioli, M., Francolino, S., Locci, F., Ghiglietti, R., Monti, L., Tidona, F., Mucchetti, G., & Giraffa, G. (2018) · International Dairy Journal · doi:10.1016/j.idairyj.2018.04.001 · Cited by 31
Comparison of the level of residual coagulant activity in different cheese varieties
Bansal, N., Fox, P. F., & McSweeney, P. L. H. (2009) · Journal of Dairy Research · doi:10.1017/s0022029909004075 · Cited by 30
Self-citation
Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese
Børsting, M. W., Qvist, K. B., Rasmussen, M. I., Vindeløv, J., Vogensen, F. K., & Ardö, Y. (2012) · Dairy Science and Technology · doi:10.1007/s13594-012-0080-7 · Cited by 30
Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture
Guerra-Martínez, J. A., Montejano, J. G., & del Campo, S. T. M. (2012) · CyTA - Journal of Food · doi:10.1080/19476337.2011.653791 · Cited by 29
The Effect of Milk Protein Concentration on the Microstructure and Textural Properties of Full Fat Cheddar Cheese During Ripening
Soodam, K., Ong, L., Powell, I. B., Kentish, S. E., & Gras, S. L. (2014) · Food and Bioprocess Technology · doi:10.1007/s11947-014-1342-6 · Cited by 29
Effects of blends of camel and calf chymosin on proteolysis, residual coagulant activity, microstructure, and sensory characteristics of Beyaz peynir
GÜMÜŞ, P., & Hayaloğlu, A. A. (2019) · Journal of Dairy Science · doi:10.3168/jds.2018-15671 · Cited by 27
Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques
Ibáñez, R. A., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., McSweeney, P. L. H., & Lucey, J. A. (2019) · Journal of Dairy Science · doi:10.3168/jds.2019-17292 · Cited by 26
Self-citation
Microstructure of Natural Cheeses
Everett, D. W. (2007) · Wiley eBooks · doi:10.1002/9780470995921.ch7 · Cited by 26
Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality
McCarthy, C. M., Wilkinson, M. G., & Guinee, T. P. (2017) · International Dairy Journal · doi:10.1016/j.idairyj.2017.07.006 · Cited by 25
Shreddability of pizza Mozzarella cheese predicted using physicochemical properties
Banville, V., Morin, P., Pouliot, Y., & Britten, M. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-8040 · Cited by 24
Molecular drivers of structural development in Mozzarella cheese
Smith, J. R., Hindmarsh, J. P., Carr, A. J., Golding, M., & Reid, D. S. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.07.006 · Cited by 24
Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content
Reale, E., Govindasamy-Lucey, S., Lu, Y., Johnson, M. E., Jaeggi, J. J., Molitor, M. S., & Lucey, J. A. (2022) · Journal of Dairy Science · doi:10.3168/jds.2022-22012 · Cited by 23
Self-citation
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
Milesi, M. M., Candioti, M. C., & Hynes, E. R. (2007) · LWT · doi:10.1016/j.lwt.2006.08.003 · Cited by 23
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion
Irfan, S., Murtaza, M. A., Din, G. M. U., Hafiz, I., Murtaza, M. S., Rafique, S., Ameer, K., Abrar, M., & Ahmed, I. A. M. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.3159 · Cited by 21
Effect of plasmin on casein hydrolysis and textural properties of rennet-induced model cheeses
Cai, H., Bijl, E., Scholten, E., & Sala, G. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112421 · Cited by 21
The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin
Seon, K. H., Ahn, J., & Kwak, H. S. (2008) · Journal of Dairy Science · doi:10.3168/jds.2008-1319 · Cited by 21
Changes in water mobility and protein stabilization of Mozzarella cheese made under different stretching temperatures
Gonçalves, M. C., & Cardarelli, H. R. (2019) · LWT · doi:10.1016/j.lwt.2019.01.022 · Cited by 21
Insoluble calcium content and rheological properties of Colby cheese during ripening
Lee, M.-R., Johnson, M. E., Govindasamy-Lucey, S., Jaeggi, J. J., & Lucey, J. A. (2010) · Journal of Dairy Science · doi:10.3168/jds.2009-2734 · Cited by 21
Self-citation
Cheddar Cheese and Related Dry-Salted Cheese Varieties
Ong, L., Lawrence, R. C., Gilles, J., Creamer, L. K., Crow, V. L., Heap, H. A., Honoré, C. G., Johnston, K. A., Samal, P. K., Powell, I. B., et al. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00033-8 · Cited by 20
Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese
Bergamini, C. V., Hynes, E. R., Candioti, M. C., & Zalazar, C. A. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1794 · Cited by 19
Enzymatic Processing in the Food Industry
Fernandes, P. C. D. B. (2018) · Elsevier eBooks · doi:10.1016/b978-0-08-100596-5.22341-x · Cited by 18
Cheese Microstructure 1
Everett, D. W., & Auty, M. A. E. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00021-1 · Cited by 18
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market
Ali, F., O’Mahony, J. A., O’Sullivan, M. G., & Kerry, J. P. (2025) · Foods · doi:10.3390/foods14152701 · Cited by 17
Self-citation
Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426
Ryan, P. M., Burdíková, Z., Beresford, T., Auty, M. A. E., Fitzgerald, G. F., Ross, R. P., Sheehan, J. J., & Stanton, C. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9996 · Cited by 17
Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage
Bulut-Solak, B., & Akın, N. (2019) · Food Science of Animal Resources · doi:10.5851/kosfa.2019.e34 · Cited by 17
Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening.
Abarquero, D., Duque, C., Bodelón, R., López, I., Muñoz, J., María Fresno, J., & Eugenia Tornadijo, M. (2024) · Food Research International · doi:10.1016/j.foodres.2024.114306 · Cited by 16
Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage
Liu, T., Wu, J., Aziz, T. A., Xue, R., Khowdiary, M. M., & Yang, Z. (2024) · Scientific Reports · doi:10.1038/s41598-024-53748-z · Cited by 16
Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan
Ahmad, S., Butt, M. S., Pasha, I., & Sameen, A. (2015) · International Journal of Food Properties · doi:10.1080/10942912.2015.1085396 · Cited by 16
Impact of Chymosin- and Plasmin-Mediated Primary Proteolysis on the Growth and Biochemical Activities of Lactobacilli in Miniature Cheddar-Type Cheeses
Milesi, M. M., McSweeney, P. L. H., & Hynes, E. R. (2008) · Journal of Dairy Science · doi:10.3168/jds.2008-1197 · Cited by 15
Self-citation
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk
Diezhandino, I., Fernández, D., Combarros‐Fuertes, P., Renes, E., Fresno, J. M., & Tornadijo, M. E. (2022) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12862 · Cited by 15
Effect of curd washing on the properties of reduced-calcium and standard-calcium Cheddar cheese
Hou, J., McSweeney, P. L. H., Beresford, T. P., & Guinee, T. P. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-8051 · Cited by 14
Self-citation
Effect of production variations on the composition, textural and microstructural properties, and volatile compounds of Turkish white cheese during ripening
Oluk, C. A. (2022) · LWT · doi:10.1016/j.lwt.2022.114348 · Cited by 13
Influence of chemical and biochemical characteristics on the texture of Appenzeller ® cheese
Guggisberg, D., Winkler, H., Bütikofer, U., Fröhlich‐Wyder, M., Egger, L., Badertscher, R., & Wechsler, D. (2017) · International Dairy Journal · doi:10.1016/j.idairyj.2017.08.002 · Cited by 13
Dynamic in situ imaging of semi-hard cheese microstructure under large-strain tensile deformation: Understanding structure-fracture relationships
Lamichhane, P., Auty, M. A. E., Kelly, A. L., & Sheehan, J. J. (2019) · International Dairy Journal · doi:10.1016/j.idairyj.2019.104626 · Cited by 13
Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments
Riebel, B. R., Govindasamy-Lucey, S., Jaeggi, J. J., & Lucey, J. A. (2023) · Journal of Dairy Science · doi:10.3168/jds.2023-23825 · Cited by 12
Self-citation
Enzymatic modification of dairy product texture
Ercili-Cura, D., Huppertz, T., & Kelly, A. L. (2015) · Elsevier eBooks · doi:10.1016/b978-1-78242-333-1.00004-8 · Cited by 12
Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar‐style cheese during ripening
Brickley, C. A., Lucey, J. A., & McSweeney, P. L. H. (2009) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2009.00530.x · Cited by 12
Self-citation
Expanding solid-state phosphorus nuclear magnetic resonance insights into Mozzarella cheese ageing
Hindmarsh, J. P., Smith, J. R., Carr, A. J., & Watkinson, P. J. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.08.017 · Cited by 11
Variations in the biochemical and functional properties of commercial low-moisture part-skim mozzarella during 3 months of storage at 4 °C
To, C. M., Kerkaert, B., Bossier, S., Gaver, D. V., der Meeren, P. V., & Guinee, T. P. (2022) · International Dairy Journal · doi:10.1016/j.idairyj.2022.105320 · Cited by 11
Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening
Lee, M.-R., Johnson, M. E., Govindasamy-Lucey, S., Jaeggi, J. J., & Lucey, J. A. (2011) · Journal of Dairy Science · doi:10.3168/jds.2010-3753 · Cited by 11
Self-citation
A profile of the variation in compositional, proteolytic, lipolytic and fracture properties of retail Cheddar cheese
McCarthy, C. M., Wilkinson, M. G., Kelly, P. M., & Guinee, T. P. (2017) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12385 · Cited by 11
From Micelle to Melt: The Influence of Calcium on Physico‐chemical Properties of Cheese
Cooke, D. R., & McSweeney, P. L. H. (2017) · Wiley eBooks · doi:10.1002/9781119046165.ch0b · Cited by 11
Self-citation
Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature
Duarte, R. V., Lopes‐da‐Silva, J. A., Gomes, A., Delgadillo, I., Barba, F. J., & Saraiva, J. A. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16393 · Cited by 10
Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture
Cheng, T., Lin, W. A. N. G., Guo, Z., & Li, B. (2022) · Food Science and Technology · doi:10.1590/fst.13022 · Cited by 10
Impact of the use of skim milk powder and adjunct cultures on the composition, yield, proteolysis, texture and melting properties of Cremoso cheese
Giménez, P., Peralta, G. H., Batistela, M. E., George, G., Ale, E. C., Quintero-Cerón, J. P., Hynes, E. R., & Bergamini, C. V. (2023) · International Dairy Journal · doi:10.1016/j.idairyj.2023.105595 · Cited by 10
APLIKASI EDIBLE COATING BIONANOKOMPOSIT UNTUK PRODUK PEMPEK PADA PENYIMPANAN SUHU RUANG
Departemen Ilmu dan Teknologi Pangan, F. T. P., Moulia, M. N., Syarief, R., Suyatma, N. E., Departemen Ilmu dan Teknologi Pangan, F. T. P., Iriani, E. S., Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, B., Kusumaningrum, H. D., & Departemen Ilmu dan Teknologi Pangan, F. T. P. (2019) · Jurnal Teknologi dan Industri Pangan · doi:10.6066/jtip.2019.30.1.11 · Cited by 10
Effect of brine concentration on the ripening of an Argentinean sheep’s milk cheese
Cuffia, F., Candioti, M. C., & Bergamini, C. V. (2015) · Small Ruminant Research · doi:10.1016/j.smallrumres.2015.09.003 · Cited by 9
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
Leiva, J. I., & Figueroa, H. (2010) · International Journal of Agriculture and Natural Resources · doi:10.4067/s0718-16202010000100008 · Cited by 9

Authors: O’Mahony, J. A., Lucey, J. A., & McSweeney, P. L. H.
Affiliations: University of Wisconsin–Madison (US)
University College Cork (IE)
Corresponding author: McSweeney, P.L.H.
ORCID: O’Mahony, J.A.
Lucey, J.A.
McSweeney, P.L.H.
Venue: Journal of Dairy Science
Publisher: American Dairy Science Association
Published: 2005-09
Volume: 88
Issue: 9
Pages: 3101-3114
ISSN: 0022-0302 (ISSN-L)
DOI: 10.3168/jds.s0022-0302(05)72992-1
OpenAlex: W2141054859
Cited by: 160
References: 65
Citations by year: 2026: 5 · 2025: 10 · 2024: 10 · 2023: 5 · 2022: 13 · 2021: 7 · 2020: 5 · 2019: 11 · 2018: 5 · 2017: 13 · 2016: 4 · 2015: 14 · 2014: 9 · 2013: 7 · 2012: 4
FWCI: 10.02
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 4879 d)
Locations: Journal of Dairy Science (publishedVersion)
PubMed (publishedVersion)
Funders: National University of Ireland
University of Wisconsin-Madison
Dairy Management Inc
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords: Cheddar cheese, cheese ripening, chymosin, pepstatin, calcium phosphate solubilization, hardness, proteolysis, moisture content
MeSH terms: Calcium, Calcium Phosphates, Caseins, Cheese, Colloids, Food Handling, Food Technology, Hydrogen-Ion Concentration, Hydrolysis, Pepstatins, Chymosin, Solubility

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

Chymosin-Mediated Proteolysis, Calcium Solubilization, and Texture Development During the Ripening of Cheddar Cheese

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks