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Cited by 593Proteins in Food SystemsMilk Quality and Mastitis in Dairy CowsAdvanced Scientific Research Methods

Proteolysis During Cheese Manufacture and Ripening

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Fox, P.F.·1989·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(89)79246-8
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Abstract

Proteolysis in cheese can be divided into three phases: proteolysis in milk before cheese manufacture, the enzymatically induced coagulation of the milk, and proteolysis during cheese ripening.Extracellular proteinases from psychrotrophs may cause reduced cheese yields and off-flavors, but the problem does not appear to be significant at populations <106 cfu/ml.Proteinases from leucocytes may also reduce yields, but these are less active than bacterial proteinases.Plasmin (indigenous milk proteinase)causes significant hydrolysis of [$-casein, especially in late lactation, but because most of this occurs prior to milking, yield losses due to plasmin activity (i.e., via formation of proteose peptones) are largely unavoidable.Coagulation of milk for rennet cheeses is accomplished by the specific cleavage of the casein miceUe-stabilizing protein, g-casein, at the phenylalanine (105)methionine (106) bond by acid proteinases (rennets).The significance of the primary, secondary, and tertiary structures of g-casein on the sensitivity of this bond is now established, as are pH, ionic strength, temperature, heat treatment of milk, and environmental and processing variables.Proteolysis is probably the most important biochemical event during the ripening of most cheese varieties, with a major impact on flavor and texture.Tech-

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  • When a potential rennet substitute is studied, it is important to evaluate degradation patterns of caseins because of their effects on yield, consistency and flavor of final cheese.

    “When a potential rennet substitute is studied, it is particularly important to evaluate adequately the degradation patterns of the caseins because of their effects on yield, consistency and flavor of the final cheese (Fox 1989).”

    From Plant proteases as milk-clotting enzymes in cheesemaking: a review (2014) · cites this paper as Fox 1989

    The Primary Phase of Rennet Action section says rennet substitutes may differ in the extent or specificity of casein hydrolysis, and the Significance of Proteolysis section links protein breakdown to cheese flavor and texture. The Discussion of premanufacture proteolysis links some proteinase activity to reduced cheese yield, but the paper does not specifically establish a yield effect for rennet substitutes or explicitly recommend evaluating their casein-degradation patterns. (LLM, conf=0.83)

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11 of the 189 references couldn’t be matched to a known paper.

Research works printed but not linked: 20

  1. [11]11. Barry, J. G., and W. J. Donnelly. 1980. Casein composi- tlonn/ studies. I. The composition of casein from Fri~ian herd milk.~, J. D~'y Res. 47:71. Journal of D~'y Science Vol. 72, No. 6, 1989
  2. [22]22. Castberg, H. B., and H. A. Morris. 1976. Degradation of milk proteins by enzymes from lactic acid bacteria used in cheese making. A review. Milchwissenachaft 31:85.
  3. [24]24. Chakravorty, S. C., R. A. Srinivasan, I. J. Babbar, A. T. Dudani, S. D. Burde, and K. K. Iya. 1966. Comparative study of proteolysis during ripening of Cheddar cheese by bacterial milk clotting enzymes and rennet extract. Proc. 17th Int. Dairy Congr. (Munich) D:187.
  4. [26]26. Chapman, H. R., L. A. Mabbitt, and E. M. Sharpe. 1966. Apparatus and techniques for making cheese under controlled bacteriological conditions. Proc. 17th Int. Dairy Conga-. (Munich) D:55.
  5. [48]48. Emstrem, C. A. Milk clotting enzymes. Pages 662-771 /n Famdmnentals of dairy chemisu'y. 2nd ed. B. H. Webb, A. H. Johnson, and J. A. Afford, ed. AVI Publ. Co., Inc., Westport, C'T. 49
  6. [59]59. 59Fox, P. F. 1987. Cheese: chemistry, physics and microbiology. Vol. 1 and 2 Elsevier Appl. Acid. Puhi. Ltd., London, UK.
  7. [63]63. Gonashvily, S. 1966. Protein substances in cheese. Proc. 17th Ira. Dairy Cong. (Munich) D.:289.
  8. [70]70. 70Gripon, J.-C. 1987. Mould-ripened cheeses. Pages 121-149 in Cheese: chemistry, physics and microbiolo- gy. Vol.
  9. [71]71. P. F. Fox, ed. Elsevier Appl. Sci. Pubi., London, UK.
  10. [80]80. Harper, W. J., and A. M. Swanson. 1949. The determi- nation of amino acids in Cheddar cheese and their relationship to the development of flavour. Proc. 12th Int. Dairy Congr. (Stockholm) II 147.
  11. [117]117. Law, B. A. 1987. Proteolysis in relation to normal and accelerated cheese ripening. Pages 365--392 in Cheese: chemistry, physics and microbiology volume 1. P. F. Fox ed. Elsevier Appl. Sei. Publ. Ltd., London, Engl. 117
  12. [126]126. Lindqvist, B. 1962. Preparative separation of high molecular weight peptides of cheese, Proc. 16th Int. Dairy Congr. (Copenhagen)B:673. 126
  13. [129]129. Lindqvist, B., and T. Storg~rds. 1959. Changes in casein during cheese ripening. Proc. 15th Int. Dairy Congr. (London) 2:679. 129
  14. [131]131. 130Lindqvist, B., T. Storg~rds, and M.-B. G0ransson, 1953. Paper chromatographic determination of amino acids in cheese. Proc. 13th Int. Dairy Congr. (The Hague) 3:1254. 131
  15. [132]132. Lindqvist, B., T. Storgkrds, and M.-B. G0ransson. 1953. Electrophoresis in paper as a means of studying the ripening process in cheese. Proc. 13th Int. Dairy Congr. (The Hague) 3:1261. 132
  16. [148]148. Monet, V., D. Le Bars, and J.-C. Gripon, 1987. Purification and characterization of a cell wall protein- ase from Streptococcus lactis NCDO 763. J. Dairy Res. 54:247. Jonmal of Dairy Science Vol. 72, No. 6, 1989 148
  17. [176]176. Phelan, J. A. 1986. Milk coagulants: an evaluation of alternatives to standard calf rennet Ph.D. Thesis, Natl. Univ. Ireland, Dublin. 176
  18. [179]179. Poznanski, S., B. Habaj, J. Rymaszcwsid, and T. Rapczynski. 1986. Influence of different garter cul- tures on the protein breakdown in Edam cheese. Proc. 17th Int. Dairy Congr. (Munich) D.:555. 179
  19. [211]211. Sweeney, K. 1984. Emmental cheese: theological and chemical changes during ripening. M.Sc. thesis, Nail. Univ. Ireland. 211
  20. [240]240. Walstra, P., HJ.M. van Dijk, and T. J. Geurts. The syneresis of curd. Pages 135--177 in Cheese: chemistry, physics and microbiology, Vol.

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Authors
Fox, P. F.
Affiliations
University College Cork (IE)
Corresponding author
Fox, P.F.
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1989-06
Volume
72
Issue
6
Pages
1379-1400
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(89)79246-8
OpenAlex
W2088615413
Cited by
593
References
189
Citations by year
2026: 2 · 2025: 16 · 2024: 12 · 2023: 20 · 2022: 9 · 2021: 12 · 2020: 13 · 2019: 12 · 2018: 18 · 2017: 24 · 2016: 15 · 2015: 18 · 2014: 18 · 2013: 15 · 2012: 12
FWCI
27.39
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Dairy Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
cheese proteolysis, cheese ripening, milk coagulation, rennet, plasmin, casein, off-flavor, cheese yield, proteose peptone

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