Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci-Reference-Cited by-同舟云学术

Accelerated ripening of Cheddar cheese with a commercial proteinase and intracellular enzymes from starter streptococci

Published:1983-11 Issue:4 Volume:50 Page:519-525
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Law Barry A.,Wigmore Anne S.

Abstract

SUMMARYIntracellular cell-free enzyme extracts (CFE) of cheese starter bacteria significantly enhanced the flavour-accelerating effect of commercial neutral proteinase without increasing the gross proteolysis in Cheddar cheese. Peptide and amino acid N were released more rapidly in CFE-treated cheeses, compared with those treated with neutral proteinase or untreated controls.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference19 articles.

1. The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening

2. Production, regeneration and fusion of protoplasts in lactic streptococci

3. Progressive changes in individual milk protein concentrations associated with high somatic cell counts

4. Formation of methanethiol by bacteria isolated from raw milk and Cheddar cheese

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