Acid phosphatase in cheese

The combined action of proteinases/peptidases and acid phosphatases on phosphorylated proteins/peptides could be important for.cheese quality. It seems that acid phosphatase activity in cheese originates from milk and microorganisms. Bovine milk contains more than one acid phosphatase, which are dis...

Full description

Saved in:
Bibliographic Details
Published in:Animal science journal 2004-10, Vol.75 (5), p.385-391
Main Authors: Akuzawa, R. (Nippon Veterinary and Animal Science Univ., Musashino, Tokyo (Japan)), Fox, P.F
Format: Article
Language:English
Subjects:
ACID PHOSPHATASE
Acids
CHEESE
Food products
LACTIC ACID BACTERIA
MILK
PROTEASES
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The combined action of proteinases/peptidases and acid phosphatases on phosphorylated proteins/peptides could be important for.cheese quality. It seems that acid phosphatase activity in cheese originates from milk and microorganisms. Bovine milk contains more than one acid phosphatase, which are distributed between the cream and skim milk. The properties of two enzymes isolated from butter milk and skim milk are different. In general, acid phosphatase, especialt that from starter organisms is very heat stable. The dephosphorylation of casein and phosphopeptides is of interest in cheese ripening. It has been suggested that acid phosphatases from both skim milk and lactic acid bacteria contribute to dephosphorylation of phosphopeptides in cheese, which are produced from casein by coagulant, indigenous milk proteinase and microbial proteinases during cheese ripening. .
ISSN:1344-3941
1740-0929
DOI:10.1111/j.1740-0929.2004.00202.x