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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/584

Title: Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture
Authors: Doolan, I. A.
Nongonierma, A. B.
Kilcawley, Kieran N
Wilkinson, M.G.
Keywords: Cheese manufacture
Exogenous enzymes
Starter bacteria
Partitioning
Ripening
Issue Date: 26-Jul-2013
Publisher: Elsevier
Citation: I.A. Doolan, A.B. Nongonierma, K.N. Kilcawley, M.G. Wilkinson. Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture. International Dairy Journal, 2014, 34(1), 159-166. DOI: 10.1016/j.idairyj.2013.07.005
Series/Report no.: International Dairy Journal;vol 34
Abstract: Partitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting. The enzyme preparations used were: Accelase AM317, Accelase AHC50, Accelerzyme CPG. Flow cytometric analysis indicated that AHC50 or AM317 consisted of permeabilised or dead cells and contained a range of enzyme activities. The CPG preparation contained only carboxypeptidase activity. Approximately 90% of starter bacteria cells partitioned with the curd at whey drainage. However, key enzyme activities partitioned with the bulk whey in the range of 22%–90%. An increased level of enzyme partitioning with the curd was observed for AHC50 which was added at salting, indicating that the mode of addition influenced partitioning. These findings suggest that further scope exists to optimise both bacterial and exogenous enzyme incorporation into cheese curd to accelerate ripening.
Description: peer-reviewed
Funding for this research was provided under the Food Institutional Research Measure (FIRM) by the Irish Department of Agriculture Fisheries and Food as part of the National Development Plan (04/R&D/C/238).
URI: http://hdl.handle.net/11019/584
http://dx.doi.org/10.1016/j.idairyj.2013.07.005
http://www.sciencedirect.com/science/article/pii/S0958694613001829
ISSN: 0958-6946
Appears in Collections:Food Biosciences
Food Quality & Sensory Science

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