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dc.contributor.authorDoolan, I. A.*
dc.contributor.authorNongonierma, Alice B.*
dc.contributor.authorKilcawley, Kieran*
dc.contributor.authorWilkinson, M.G.*
dc.date.accessioned2014-05-26T13:44:44Z
dc.date.available2014-05-26T13:44:44Z
dc.date.issued26/07/2013
dc.identifier.citationI.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.2013.07.005en_GB
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/11019/584
dc.descriptionpeer-revieweden_GB
dc.description.abstractPartitioning 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.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherElsevieren_GB
dc.relation.ispartofseriesInternational Dairy Journal;vol 34
dc.subjectCheese manufactureen_GB
dc.subjectExogenous enzymesen_GB
dc.subjectStarter bacteriaen_GB
dc.subjectPartitioningen_GB
dc.subjectRipeningen_GB
dc.titlePartitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufactureen_GB
dc.typeArticleen_GB
dc.identifier.rmis5433
dc.identifier.doihttp://dx.doi.org/10.1016/j.idairyj.2013.07.005
dc.contributor.sponsorDepartment of Agriculture, Food and the Marine, Ireland
dc.contributor.sponsorGrantNumber04/R&D/C/238
refterms.dateFOA2018-01-12T07:58:53Z


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