Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases
The effect of two commercial preparations of neutral proteinase from Bacillus subtilis (Neutrase L and Novozym 257) on chemical, rheological, and sensory characteristics of Manchego cheese made from pasteurized ewes’ milk and ripened for 90 d at 12 or 16°C was investigated. Levels of proteinase added to milk were in the range .001 to .004 Anson units/L of milk. Degradation of αs1-casein was not influenced by proteinase level; however, residual β-casein was lower in cheese made with .004 Anson units of proteinase/L. Formation of pH 4.6-soluble N in cheese was more influenced by Neutrase L or Novozym proteinase addition than formation of TCA-soluble N or phosphotungstic acid-soluble N. Cheese made with Neutrase L proteinase was more crumbly and less elastic than control cheese, showing lower fracturability and hardness values. Frequency of bitter flavor was not significantly higher for cheese made with Neutrase L or Novozym proteinase than for control cheese. Flavor preference was not influenced by Neutrase L proteinase, but it was slightly impaired by Novozym proteinase. Flavor intensity was more enhanced by Neutrase L proteinase than by Novozym proteinase. Addition of .004 Anson units/L of Neutrase L proteinase would reduce ripening time by 15 d, an increase of 4°C in ripening temperature by 40 d, according to regression equations calculated from experimental data. Therefore, Manchego cheese made from milk to which .004 Anson units/L of Neutrase L proteinase was added would develop in 35 d at 16°C the same flavor intensity as control Manchego cheese held for 90 d at 12°C. © 1991, American Dairy Science Association. All rights reserved.
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Language: | English |
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Elsevier
1991
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Subjects: | Ripening acceleration, Manchego cheese, Ewes' milk, |
Online Access: | http://hdl.handle.net/20.500.12792/3164 http://hdl.handle.net/10261/291234 |
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dig-inia-es-10261-2912342023-02-20T07:16:03Z Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases Núñez Gutiérrez, Manuel Guillén, A. M. Rodríguez-Marín, M. A. Marcilla, A. M. Gaya Sicilia, María Pilar Medina, M. Ripening acceleration Manchego cheese Ewes' milk The effect of two commercial preparations of neutral proteinase from Bacillus subtilis (Neutrase L and Novozym 257) on chemical, rheological, and sensory characteristics of Manchego cheese made from pasteurized ewes’ milk and ripened for 90 d at 12 or 16°C was investigated. Levels of proteinase added to milk were in the range .001 to .004 Anson units/L of milk. Degradation of αs1-casein was not influenced by proteinase level; however, residual β-casein was lower in cheese made with .004 Anson units of proteinase/L. Formation of pH 4.6-soluble N in cheese was more influenced by Neutrase L or Novozym proteinase addition than formation of TCA-soluble N or phosphotungstic acid-soluble N. Cheese made with Neutrase L proteinase was more crumbly and less elastic than control cheese, showing lower fracturability and hardness values. Frequency of bitter flavor was not significantly higher for cheese made with Neutrase L or Novozym proteinase than for control cheese. Flavor preference was not influenced by Neutrase L proteinase, but it was slightly impaired by Novozym proteinase. Flavor intensity was more enhanced by Neutrase L proteinase than by Novozym proteinase. Addition of .004 Anson units/L of Neutrase L proteinase would reduce ripening time by 15 d, an increase of 4°C in ripening temperature by 40 d, according to regression equations calculated from experimental data. Therefore, Manchego cheese made from milk to which .004 Anson units/L of Neutrase L proteinase was added would develop in 35 d at 16°C the same flavor intensity as control Manchego cheese held for 90 d at 12°C. © 1991, American Dairy Science Association. All rights reserved. 2023-02-20T07:16:03Z 2023-02-20T07:16:03Z 1991 artículo Journal of Dairy Science 74(12): 4108-4118 (1991) 0022-0302 http://hdl.handle.net/20.500.12792/3164 http://hdl.handle.net/10261/291234 10.3168/jds.S0022-0302(91)78605-0 1525-3198 en none Elsevier |
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Ripening acceleration Manchego cheese Ewes' milk Ripening acceleration Manchego cheese Ewes' milk |
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Ripening acceleration Manchego cheese Ewes' milk Ripening acceleration Manchego cheese Ewes' milk Núñez Gutiérrez, Manuel Guillén, A. M. Rodríguez-Marín, M. A. Marcilla, A. M. Gaya Sicilia, María Pilar Medina, M. Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases |
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The effect of two commercial preparations of neutral proteinase from Bacillus subtilis (Neutrase L and Novozym 257) on chemical, rheological, and sensory characteristics of Manchego cheese made from pasteurized ewes’ milk and ripened for 90 d at 12 or 16°C was investigated. Levels of proteinase added to milk were in the range .001 to .004 Anson units/L of milk. Degradation of αs1-casein was not influenced by proteinase level; however, residual β-casein was lower in cheese made with .004 Anson units of proteinase/L. Formation of pH 4.6-soluble N in cheese was more influenced by Neutrase L or Novozym proteinase addition than formation of TCA-soluble N or phosphotungstic acid-soluble N. Cheese made with Neutrase L proteinase was more crumbly and less elastic than control cheese, showing lower fracturability and hardness values. Frequency of bitter flavor was not significantly higher for cheese made with Neutrase L or Novozym proteinase than for control cheese. Flavor preference was not influenced by Neutrase L proteinase, but it was slightly impaired by Novozym proteinase. Flavor intensity was more enhanced by Neutrase L proteinase than by Novozym proteinase. Addition of .004 Anson units/L of Neutrase L proteinase would reduce ripening time by 15 d, an increase of 4°C in ripening temperature by 40 d, according to regression equations calculated from experimental data. Therefore, Manchego cheese made from milk to which .004 Anson units/L of Neutrase L proteinase was added would develop in 35 d at 16°C the same flavor intensity as control Manchego cheese held for 90 d at 12°C. © 1991, American Dairy Science Association. All rights reserved. |
format |
artículo |
topic_facet |
Ripening acceleration Manchego cheese Ewes' milk |
author |
Núñez Gutiérrez, Manuel Guillén, A. M. Rodríguez-Marín, M. A. Marcilla, A. M. Gaya Sicilia, María Pilar Medina, M. |
author_facet |
Núñez Gutiérrez, Manuel Guillén, A. M. Rodríguez-Marín, M. A. Marcilla, A. M. Gaya Sicilia, María Pilar Medina, M. |
author_sort |
Núñez Gutiérrez, Manuel |
title |
Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases |
title_short |
Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases |
title_full |
Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases |
title_fullStr |
Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases |
title_full_unstemmed |
Accelerated ripening of ewes’ milk Manchego cheese The effect of neutral proteinases |
title_sort |
accelerated ripening of ewes’ milk manchego cheese the effect of neutral proteinases |
publisher |
Elsevier |
publishDate |
1991 |
url |
http://hdl.handle.net/20.500.12792/3164 http://hdl.handle.net/10261/291234 |
work_keys_str_mv |
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