Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

• Type: Article in International Scientific Journal
• Date: 2008

Authors

Pereira, CI (Author) Other; Gomes, EO (Author) Other; Gomes, AMP (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Chemistry

Vol. 108

Pages: 862-868

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 22 Citations

Scopus - 32 Citations

Other information

Authenticus ID: P-003-YSZ

DOI: 10.1016/j.foodchem.2007.11.050

Abstract (EN): To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices - using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria - viz. Lactococcus lactis and Lactobacillus brevis, which are normally found to high viable numbers in said cheeses, was also considered, either as single or mixed cultures. Our experimental results confirmed the influence of rennet on the proteolysis extent, but not on proteolysis depth. On the other hand, the aforementioned strains clearly improved release of medium- and small-sized peptides, and contributed as well to the free amino acid pool in cheese.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7