Lamb pregastric (PGE) and gastric extracts (GE) have been evaluated for their role in Italian cheese flavor production. Both have been shown to produce increases in free fatty acids and in non-protein-nitrogen during incubation with milk fat and casein substrates as well as in cheese substrates. Gastric lipase and cathepsins are considered to be the additional active agents in GE. Parmesan cheese manufactured with PGE and GE added to the curd was superior in flavor when both were employed, and either extract alone was better than the uninnoculated control. An assay for GE proteolytic activity has been proposed which involves the use of pH9.0 casein substrate thereby eliminating the effects of pepsin and rennin proteases. Differences among GE and rennin or pepsin preparations have also been established using starch gel electrophoresis and casein-agar gel diffusion techniques.
| Identifer | oai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-5966 |
| Date | 01 May 1969 |
| Creators | Chaudhari, Ramjibhai V. |
| Publisher | DigitalCommons@USU |
| Source Sets | Utah State University |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | All Graduate Theses and Dissertations |
| Rights | Copyright for this work is held by the author. Transmission or reproduction of materials protected by copyright beyond that allowed by fair use requires the written permission of the copyright owners. Works not in the public domain cannot be commercially exploited without permission of the copyright owner. Responsibility for any use rests exclusively with the user. For more information contact Andrew Wesolek (andrew.wesolek@usu.edu). |
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