Enzymes
OR
Microorganims
Used
for
Cheese
Production
and
their
Functions -
| Process |
Organism/Enzyme |
Function |
| Curd formation |
1. Bacterial culture: Streptococcus lactis, S.cremoris, or thermophilus plus Lactobacillus lactis, L. bulgaricus
2. Rennet
3. Lipase (before rennet is added; from Mucor miehei or Aspergillus niger) |
Produces lactic acid from lactose, lowers pH to 4.6 and leads to coagulation of milk
Digests ҝ-casein, which leads to coagulation of α- and β-caseins; results in curd formation. It cleaves the peptide bond between Phe 105 and Met 106 of ҝ-casein
Lipid digestion (modest) and accumulation of butyric acid; produces strong flavours of Italian cheese |
| Ripening |
1. Proteases (from B. amyloliquefaciens), or
2. Pencillium roquefortii P.camembertii |
Flavour production, e.g., in cheddar cheese by proteolysis
l. Peptides with terminal acidic amino acid residues - meaty appetising flavours
2. Non-terminal hydrophobic amino acid residues:
a.Medium-sized peptides-bitter flavour
b. Intensity of bitter flavour decreases with decrease in peptide size
c. Bitter flavour disappears with larger peptides |
|
