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    Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

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    PARTITIONING PAPER REVISION MAY ...
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    Author
    Doolan, I. A.
    Nongonierma, Alice B.
    Kilcawley, Kieran cc
    Wilkinson, M.G.
    Keyword
    Cheese manufacture
    Exogenous enzymes
    Starter bacteria
    Partitioning
    Ripening
    Date
    26/07/2013
    
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    URI
    http://hdl.handle.net/11019/584
    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
    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.
    Funder
    Department of Agriculture, Food and the Marine, Ireland
    Grant Number
    04/R&D/C/238
    ae974a485f413a2113503eed53cd6c53
    http://dx.doi.org/10.1016/j.idairyj.2013.07.005
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    Food Biosciences
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    Food Quality & Sensory Science

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