Formation of hydrophobic and hydrophilic peptides during the manufacture of ewes' milk Manchego cheese using different milk coagulants
Chymosin from genetically-modified Kluyveromyces lactis, animal rennet, microbial coagulant from Mucor miehei, neutral proteinase from Bacillus subtilis and vegetable coagulant from Cynara cardunculus L were used as milk coagulants in the manufacture of Manchego cheese from pasteurised ewes' milk. Type of coagulant influenced overall proteolysis in cheese, with higher levels of N soluble at pH 4.6 after 24 h in cheese made using neutral proteinase, vegetable coagulant or chymosin than in cheese made using animal rennet or microbial coagulant. After 24 h, the level of hydrophobic peptides determined at 280 nm in cheese made using vegetable coagulant or neutral proteinase was 9.8 and 7.7 times, respectively, the level reached in cheese made using microbial coagulant.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
AVA Agrar-Verlag Allgäu
1999
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| Online Access: | http://hdl.handle.net/20.500.12792/1691 http://hdl.handle.net/10261/291072 |
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