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Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

Al-Otaibi, M.M. and Wilbey, R.A. (2005) Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese. Journal of Dairy Research, 72 (2). pp. 234-242. ISSN 0022-0299

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To link to this item DOI: 10.1017/S0022029905000762


This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual α(s1)- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13586
Uncontrolled Keywords:ultrafiltration, white cheese, proteolysis, salt reduction, chymosin, reduction, LACTIC-ACID BACTERIA, FETA CHEESE, CHEDDAR CHEESE, BOVINE-MILK, PROTEOLYSIS, MANUFACTURE, PEPTIDES, TEXTURE, RENNET

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