A study on the effects of Lac-mutant cells, protease and elevated ripening temperature on the maturation of cheddar cheese
1987
Park, S.J. | Yoon, Y.H. (Chungang Univ, Ansong (Korea R.). Dept. of Animal Science)
The yield and chemical composition of experimental cheese was similar to that of typical cheddar cheese. The highest water soluble and TCA-soluble nitrogenous compound values were observed in the cheese which was ripened at 20 deg C for one month among the 3 treatments. Slightly greater values in cell substance and enzyme added samples than control cheese were also observed. Free amino acid contents represented by SSA-soluble nitrogenous compound and soluble amino acid plus peptides content represented by PTA-soluble nitrogenous compound revealed highest val1638ue in the cheese which had been ripend at elevated temperature with 3.4 mg per gram; slightly greater values than control cheese were observed in the cheese with added cell substance and protease. Polyacrylamide gel electrophoretic pattern of 3 month old cheese casein showed a great degradation in alpha and beta casein region but an increase in the number of bands in gamma casein. More intensive degradation has been shown in high temperature ripened and protease added cheese than lac- cell added ch
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