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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

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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
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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.

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Research works printed but not linked: 1

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

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Metadata

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
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
Licence
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

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