Proteolysis in a farmhouse smear cheese

There were only small differences in composition between the three batches of cheese. pH 4.6-SN/TN increased during ripening and was higher at the surface than in the core, and for the inoculated compared to the uninoculated cheeses. The levels of D- and L-lactic acid decreased during ripening in bo...

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Bibliographic Details
Published inAustralian journal of dairy technology Vol. 57; no. 2; p. 181
Main Authors O'Sullivan, N A, Breenan, N M, Beresford, T, Cogan, T M
Format Journal Article
LanguageEnglish
Published Melbourne Dairy Industry Association of Australia 01.07.2002
Subjects
Amino acids
Bacteria
Cheese
Flavors
Food science
Nutrition
Principal components analysis
Proteins
Studies
Ireland
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Summary:There were only small differences in composition between the three batches of cheese. pH 4.6-SN/TN increased during ripening and was higher at the surface than in the core, and for the inoculated compared to the uninoculated cheeses. The levels of D- and L-lactic acid decreased during ripening in both the surface and core. Urea-PAGE indicated little difference in the action of chymosin between the core and surface but plasmin was more active in the surface layer due to its higher pH.
ISSN:0004-9433