Factors affecting the retention of rennet in cheese curd

Bansal, Nidhi, Fox, Patrick F. and McSweeney, Paul L. H. (2007) Factors affecting the retention of rennet in cheese curd. Journal of Agricultural and Food Chemistry, 55 22: 9219-9225. doi:10.1021/jf071105p

Author Bansal, Nidhi
Fox, Patrick F.
McSweeney, Paul L. H.
Title Factors affecting the retention of rennet in cheese curd
Journal name Journal of Agricultural and Food Chemistry   Check publisher's open access policy
ISSN 0021-8561
Publication date 2007-10-01
Year available 2007
Sub-type Article (original research)
DOI 10.1021/jf071105p
Open Access Status Not Open Access
Volume 55
Issue 22
Start page 9219
End page 9225
Total pages 7
Place of publication Washington, DC United States
Publisher American Chemical Society
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 the effects of several milk-related factors and parameters during cheese manufacture on the retention of coagulant in cheese curd. The amount of coagulant retained in curd was determined by its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) using reversed-phase HPLC. The retention of chymosin in cheese curd increased significantly when the pH of milk was reduced at rennet addition below pH 6.1, the pH at whey drainage below pH 5.7, or the average casein micelle size in milk and when the ionic strength of milk was increased. The casein content of milk and the quantity of chymosin added to milk had no significant effect on the retention of chymosin in curd; the quantity of coagulant bound per gram of casein remained unchanged.
Keyword Residual coagulant
Cheese ripening
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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Citation counts: TR Web of Science Citation Count  Cited 23 times in Thomson Reuters Web of Science Article | Citations
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Created: Tue, 21 Jan 2014, 02:06:18 EST by Nidhi Bansal on behalf of School of Agriculture and Food Sciences