Characteristics of miniature Cheddar-type cheese made by microbial rennet from Bacillus amyloliquefaciens: a comparison with commercial calf rennet.
Miniature Cheddar-type cheeses were produced using microbial rennet from Bacillus amyloliquefaciens (milk-clotting enzyme [MCE]) or calf rennet (CAR). With the exception of pH, there were no significant differences in gross composition between MCE-cheese (MCE-C) and CAR-cheese (CAR-C). The pH value of CAR-C was significantly higher than that of MCE-C at 40 and 60 d of ripening. The total nitrogen content of the pH 4.6-soluble fraction obtained from MCE-C was higher than that obtained from CAR-C. However, nitrogen content of the 12% TCA-soluble fraction was similar between CAR-C and MCE-C. The extent of α(s1)-casein and β-casein hydrolysis, measured by urea-PAGE, was similar in both cheese samples. The hydrolysis of β-casein was lower than that of α(s1)-casein. Different reverse phase-high-performance liquid chromatography peptide profiles of ethanol-soluble and ethanol-insoluble fractions were obtained from CAR-C and MCE-C. The peptide content in the 2 cheese samples increased throughout ripening; the ratio of hydrophobic to hydrophilic peptides was lower in MCE-C than in CAR-C. Compared with CAR-C, MCE-C was softer as a result of higher protein hydrolysis. Microbial rennet from B. amyloliquefaciens contributed to higher proteolytic rates, which reduced ripening time.
Dingxi Teachers College, Dingxi, 743000, China.
Zhigang
Z
An
Xiaoling
X
He
Weidong
W
Gao
Wei
W
Zhao
Weibing
W
Zhang
D000818:Animals; D001407:Bacillus / Q000201:enzymology*; D001426:Bacterial Proteins / Q000378:metabolism*; D002364:Caseins / Q000737:chemistry / Q000378:metabolism; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002681:China; D012085:Chymosin / Q000378:metabolism*; D005511:Food Handling; D006244:Hardness; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D055595:Mechanical Phenomena; D008894:Milk Proteins / Q000737:chemistry / Q000378:metabolism*; D010446:Peptide Fragments / Q000737:chemistry / Q000378:metabolism; D025341:Principal Component Analysis; D059748:Proteolysis; D012995:Solubility; D013997:Time Factors
D001426:Bacterial Proteins; D002364:Caseins; D008894:Milk Proteins; D010446:Peptide Fragments; C025350:rennet; D012085:Chymosin
Bacillus amyloliquefaciens; Cheddar cheese; proteolysis; rennet; texture