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Cited by 511Proteins in Food SystemsAdvanced Scientific Research MethodsFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 37 of the 42 references it cites were found in a registry or an index.

Texture Development During Cheese Ripening

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Lawrence, R.C., Creamer, L.K., Gilles, J.·1987·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(87)80207-2
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Abstract

The texture of a cheese is determined primarily by its pH and the ratio of intact casein to moisture. The texture generally changes markedly in the first 1 to 2 wk of ripening as the hydrolysis of a small fraction of αs1-casein by the rennet to the peptide αs1-I results in a general weakening of the casein network. The relatively slow change in texture thereafter is determined mainly by the rate of proteolysis, which in turn is controlled largely by the proportion of residual rennet and plasmin in the cheese, salt to moisture ratio, and storage temperature. The rise in pH that occurs during ripening is also important in many cheese varieties. Cheese texture may be significantly changed by the use of coagulants other than chymosin, addition of neutral proteases, and incorporation of whey proteins. The stretching characteristics of natural cheese curd depend upon both its pH and the proportion of colloidal calcium phosphate that has been removed. Cheese containing residual coagulant loses stretchability very rapidly with age. Eye formation in Swiss-type cheese is dependent upon the cheese pH at the time of transfer to the hot room.

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Crossref · 10.3168/jds.s0022-0302(87)80207-2

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Citations

Cites

Research works printed but not linked: 12

  1. Birkkjaer, 1985, Technological suitability of calf rennet substitutes, Int. Dairy Fed. Bull. Doc., 194
  2. Creamer, 1976, Casein proteolysis in Mozzarella-type cheese, N. Z. J. Dairy Sci. Technol., 11, 130
  3. de Jong, 1977, The proteolysis action of rennet on different casein substrates under various conditions, Neth. Milk Dairy J., 31, 296
  4. Fedrick, 1984, The effect of elevated storage temperatures on the rheology of Cheddar cheese, N. Z. J. Dairy Sci. Technol., 19, 141
  5. Geis, 1986, Proteolytic activities of lactic acid streptococci isolated from dairy starter cultures, Chem. Mikrobiol. Technol. Lebensm., 10, 83
  6. Hickey, 1983, Amino acid accumulation in Cheddar cheese manufactured from normal and ultrafiltered milk, Aust. J. Dairy Technol., 38, 110
  7. Reimerdes, 1974, Milchproteasen. 1. Micellenassoziierte proteaze— Anreicherung und hydrolyse von caseinen, Milchwissenschaft, 29, 517
  8. Richardson, 1984, Plasmin activity in commercial caseins and caseinates, N. Z. J. Dairy Sci. Technol., 19, 63
  9. Turner, 1983, Swiss-type cheese II.The role of thermophilic lactobacilli in sugar fermentation, N. Z. J. Dairy Sci. Technol., 18, 117
  10. Visser, 1977, Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein breakdown: analysis of the soluble nitrogen and amino acid nitrogen fractions, Neth. Milk Dairy J., 31, 210
  11. Visser, 1977, Contribution of enzymes from rennet starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 4. Protein breakdown: a gel electrophoretical study, Neth. Milk Dairy J., 31, 247
  12. Visser, 1981, Proteolytic enzymes and their action on milk proteins, Neth. Milk Dairy J., 35, 65

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Metadata

Authors
Lawrence, R. C., Creamer, L. K., & Gilles, J.
ORCID
Lawrence, R.C.
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1987-08
Volume
70
Issue
8
Pages
1748-1760
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(87)80207-2
OpenAlex
W2039942292
Cited by
511
References
42
Citations by year
2026: 4 · 2025: 17 · 2024: 10 · 2023: 11 · 2022: 10 · 2021: 19 · 2020: 15 · 2019: 9 · 2018: 11 · 2017: 20 · 2016: 18 · 2015: 20 · 2014: 24 · 2013: 19 · 2012: 13
FWCI
16.54
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • Digital Commons - USU (Utah State University) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
cheese texture, cheese ripening, casein network, proteolysis, αs1-casein, rennet, plasmin, cheese pH, storage temperature, coagulants, neutral protease, whey protein, calcium phosphate, eye development, Swiss-type cheese

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