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Proteolysis and Lipolysis in Ripening Cheddar Cheese Made with Conventional Bulk Starter and with Frozen Concentrated Direct‐to‐the‐Vat Starter Culture
Author(s) -
SALJI JOSEPH P.,
KROGER MANFRED
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04170.x
Subject(s) - starter , lipolysis , ripening , food science , chemistry , fermentation starter , proteolysis , cheese ripening , dipeptidase , biochemistry , biology , lactic acid , bacteria , adipose tissue , enzyme , genetics
Samples taken at the beginning and after 1, 2, and 3 wk of ripening were assayed for total dipeptidase activity and individual free amino acids. Protein dye‐binding values and fat acidity titers were used to assess and monitor proteolysis and lipolysis at 4 days and 1, 2, 3, 6, 9, and 12 months. Results indicated higher dipeptidase activity in the bulk starter cheese for the fist 3 wk of ripening. Total free amino acids at the initial stages of cheese ripening were slightly lower in the cheeses made with the frozen concentrated culture. Studies using the protein‐dye binding technique showed significantly higher‐dye binding capacity by the 3‐month‐old cheese made with the bulk starter. The differences, however, became minimal in cheeses at 6, 9, and 12 months of age. Higher fat acidity levels were also obtained in the 3, 6, 9, and 12 month cheeses made with the bulk starter.