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

The DOI matches its Crossref record; 178 of the 189 references it cites were found in a registry or an index.

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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Metadata

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 › Animal Science and Zoology › 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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