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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Main Authors: Núñez Gutiérrez, Manuel, Guillén, A. M., Rodríguez-Marín, M. A., Marcilla, A. M., Gaya Sicilia, María Pilar, Medina, M.
Format: artículo biblioteca
Language:English
Published: Elsevier 1991
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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spelling 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
institution INIA ES
collection DSpace
country España
countrycode ES
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access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic Ripening acceleration
Manchego cheese
Ewes' milk
Ripening acceleration
Manchego cheese
Ewes' milk
spellingShingle 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
description 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
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