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Assessment of Purified Bacterial Milk Clotting Enzyme from Bacillus subtilis K-26 for Cheddar Cheese Making
Open accessAbstract
Effects on Cheddar cheese ripening and quality were compared for five milk clotting enzymes including crude and purified enzymes from Bacillus subtilis K-26, calf rennet, and 50-50 mixtures of the purified bacterial enzymes and calf rennet or swine pepsin.During cheese manufacture, acid development was relatively faster, protein and fat losses were higher, and cheese yields were lower when crude bacterial enzymes were used.Yields of cheese were comparable with purified enzyme in 50:50 combination with calf rennet.The initial soluble nitrogen contents and the maturity indices of bacterial enzyme cheese were higher than for the control cheese.Also the a s-and H-casein fractions were degraded more in bacteria1 enzyme cheese.Organoleptic evaluations indicated that cheese made with a 50:50 combination of purified bacterial enzyme and calf rennet was as acceptable as control cheese with calf rennet.
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The use of the rennet from Bacillus subtilis K-26 in Cheddar cheese causes faster acid development, lower protein and fat contents, and greater soluble nitrogen contents in cheese during ripening.
“The use of the rennet from Bacillus subtilis K‐26 in Cheddar cheese was shown to cause faster acid development, lower protein and fat contents, and greater soluble nitrogen contents in cheese during ripening (Krishna Rao & Mathur, 1979).”
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 Krishna Rao & Mathur, 1979
“Changes During Manufacture” (page not provided) reports faster acid development with bacterial coagulants and greater protein and fat losses into whey for some enzyme preparations, but not all; it does not establish lower protein and fat contents in the cheese. “Changes During Ripening” reports that soluble nitrogen was higher than in calf-rennet control cheese throughout curing. (LLM, conf=0.88)
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Research works printed but not linked: 24
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- Edelsten, 1969, A study of microbial milk coagulating enzymes (microbial rennets), Dairy Sci. Abstr., 31, 652
- Emmons, 1971, Cheddar cheese manufacture with pepsin and rennet, Can. Inst. Food Technol., 4, 31, 10.1016/S0008-3860(71)74152-X · DOI
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- Melachouris, 1968, Properties of a milk clotting microbial enzyme, J. Dairy Sci., 51, 650, 10.3168/jds.S0022-0302(68)87049-3 · DOI
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- Puhan, 1973, Proteolysis by proteases of Bacillus subtilis used to make Canadian Cheddar cheese, J. Dairy Sci., 56, 317, 10.3168/jds.S0022-0302(73)85172-0 · DOI
- Ramet, 1973, Etude d’une protease coagulante products part Mucor miebei. III. Utilization de la Rennilase dans lefabrication de fromage a pate pressee non cuite et de from age a pate press cuite, Le Lait, 53, 154, 10.1051/lait:1973523-5248 · DOI
- Rao, 1975, Studies on the production of bacterial rennet in a pilot plant fermentor, Biotechnol. Bioeng., 17, 1349, 10.1002/bit.260170909 · DOI
- Rao, L. K., and D. K. Mathur. 1978. Purification and characterization of bacterial milk clotting enzyme from Bacillus subtilis K-26. (Submitted for publication) · DOI
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Cited by
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Kumari Narwal, R., Bhushan, B., Pal, A., Panwar, A., & Malhotra, S. (2016) · LWT · doi:10.1016/j.lwt.2015.08.065 · Cited by 42
Zhao, X., Zheng, Z., Zhang, J., Sarwar, A., Aziz, T., & Yang, Z. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1003 · Cited by 29
Metadata
- Authors
- Krishna Rao, L., & Mathur, D. K.
- Affiliations
- National Dairy Research Institute (IN)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1979-03
- Volume
- 62
- Issue
- 3
- Pages
- 378-383
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1975499024
- Cited by
- 10
- References
- 0
- Citations by year
- 2026: 1 · 2019: 1 · 2016: 1 · 2015: 1 · 2014: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- Bacillus subtilis, Cheddar cheese, cheese ripening, calf rennet, enzyme mixtures, cheese yield, casein degradation, cheese maturity, cheese quality, organoleptic acceptability
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