Comparison of the level of residual coagulant in different cheese varieties

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2009) Comparison of the level of residual coagulant in different cheese varieties. Journal of Dairy Research, 76 3: 290-293. doi:10.1017/S0022029909004075


Author Bansal, Nidhi
Fox, Patrick F.
McSweeney, Paul L. H.
Title Comparison of the level of residual coagulant in different cheese varieties
Journal name Journal of Dairy Research   Check publisher's open access policy
ISSN 0022-0299
1469-7629
Publication date 2009-08
Sub-type Article (original research)
DOI 10.1017/S0022029909004075
Volume 76
Issue 3
Start page 290
End page 293
Total pages 4
Place of publication Cambridge, United Kingdom
Publisher Cambridge University Press
Language eng
Formatted abstract
The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50–54°C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.
Keyword Residual coagulant
Chymosin
Aspartic proteinases
Proteolysis
Cheese
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
 
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Created: Mon, 20 Jan 2014, 16:00:52 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences