Proteolysis in rennet-coagulated Spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide

On-farm refrigeration of milk reduces the growth rate of mesophilic bacteria so allowing longer storage time of raw milk before processing. However, refrigeration creates a selective pressure favouring the multiplication of psychrotrophic bacteria present as normal contaminants in raw milk. Psychrot...

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Bibliographic Details
Published in:Journal of dairy research 2003-02, Vol.70 (1), p.115-122
Main Authors: Ruas-Madiedo, Patricia, Bada-Gancedo, Juan Carlos, Delgado, Teresa, Gueimonde, Miguel, de los Reyes-Gavilán, Clara G
Format: Article
Language:English
Subjects:
Bacteria
Biological and medical sciences
Carbon dioxide
Carbon Dioxide - administration & dosage
Caseins - metabolism
Cheese - analysis
Chymosin - metabolism
Cold Temperature
Contaminants
Dairy products
Electrophoresis, Polyacrylamide Gel
Endopeptidases - metabolism
Food Handling
Food industries
Fundamental and applied biological sciences. Psychology
hard cheeses
Hydrogen-Ion Concentration
Milk
Milk and cheese industries. Ice creams
Nitrogen - analysis
Pasteurization
Proteolysis
Refrigeration
rennet-coagulation
Spain
Sterilization
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Summary:On-farm refrigeration of milk reduces the growth rate of mesophilic bacteria so allowing longer storage time of raw milk before processing. However, refrigeration creates a selective pressure favouring the multiplication of psychrotrophic bacteria present as normal contaminants in raw milk. Psychrotrophs are killed by most of the currently employed pasteurization and sterilization treatments of milk but they can produce extracellular heat-stable proteinases and lipases, which are capable of degrading various milk components, affecting the storage-life of heat-processed milk and the quality of dairy products (Champagne et al. 1994; Shah, 1994).
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029902005952