Inhibition of rennet activity in cheese using equine blood serum

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2010) Inhibition of rennet activity in cheese using equine blood serum. Dairy Science and Technology, 90 6: 673-685. doi:10.1051/dst/2010029

Author Bansal, Nidhi
Fox, Patrick F.
McSweeney, Paul L. H.
Title Inhibition of rennet activity in cheese using equine blood serum
Journal name Dairy Science and Technology   Check publisher's open access policy
ISSN 1958-5586
Publication date 2010-09-01
Year available 2010
Sub-type Article (original research)
DOI 10.1051/dst/2010029
Open Access Status Not yet assessed
Volume 90
Issue 6
Start page 673
End page 685
Total pages 13
Place of publication Paris, France
Publisher Springer
Language eng
Abstract The objective of this study was to inactivate chymosin in Cheddar-type cheese curd using equine blood serum. This blood serum was added (0.1 -2%, v/v) to cheesemilk at 15 °C after completion of the first phase of renneting and before aggregation of the rennet-altered casein micelles, to inhibit the residual coagulant in Cheddar-type cheeses. Throughout ripening the level of pH 4.6-soluble nitrogen expressed as a percentage of total nitrogen was significantly higher in the control cheeses than in experimental cheeses and was about twice that of the experimental cheeses after ripening for 180 days. During ripening, there was almost no hydrolysis of α s1-casein in the cheeses made from milk containing 0.25-2% blood serum. Throughout ripening there were large quantitative differences between the peptide profiles of control and experimental cheeses. The results of this study suggest that the addition of equine blood serum to cheesemilk (0.25-2%) was very effective at inhibiting the residual chymosin activity in Cheddar-type cheeses during ripening; the activity of plasmin remained unaffected by the added blood serum. This study describes an easy and effective method for producing cheese curd free from residual coagulant activity, which will help to study the separate roles of the coagulant and other proteolytic enzymes in cheese ripening.
Keyword Cheddar cheese
Equine blood serum
Milk coagulation
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: Tue, 21 Jan 2014, 01:53:58 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences