Enrichment of cheeses manufactured from cow's and sheep's milk blends with sheep-like species-related alkylphenols.
Enhancement of concentrations of species-related sheep-like alkylphenols, p- and m-cresols and 3- and 4-ethylphenols, in experimental Manchego-type cheeses manufactured from cow's and sheep's milk blends (80:20) by using arylsulfatases was investigated. A food-grade arylsulfatase from Aspergillus oryzae (ATCC 20719) was produced using a stimulatory medium, and crude dried cells were used as the enzyme source. Exogenous arylsulfatases from Helix pomatia and A. oryzae were added to cheese curd, and the amounts of species-related alkylphenols were measured. Arylsulfatase from H. pomatia released limited amounts of alkylphenols in the cheese only when used at a high level. Arylsulfatase from A. oryzae released substantial amounts of alkylphenols during 2 months of ripening. The concentrations of alkylphenols in A. oryzae arylsulfatase-treated cheese were comparable to the previously reported levels present in aged Manchego-type cheeses manufactured from pure sheep's milk.
Kilic
Meral
M
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706, USA. meral.kilic@itu.edu.tr
Lindsay
Robert C
RC
D000818:Animals; D001192:Arylsulfatases / Q000378:metabolism; D001236:Aspergillus oryzae / Q000201:enzymology; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D003408:Cresols / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005527:Food, Fortified / Q000032:analysis*; D006372:Helix, Snails / Q000201:enzymology; D010636:Phenols / Q000032:analysis*; D012756:Sheep
D003408:Cresols; D010636:Phenols; C497701:3-ethylphenol; C032538:4-cresol; C042291:4-ethylphenol; D001192:Arylsulfatases