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ENZYMES FROM YEAST ADJUNCTS IN PROTEOLYSIS DURING CHEDDAR CHEESE RIPENING

A great deal of research in cheese technology is devoted towards the manipulation of
glycolysis, lipolysis and proteolysis in order to accelerate ripening times or to
improve flavour. There is increasing evidence that certain yeast species contribute to
flavour and texture development during ripening of certain cheeses, including
Cheddar cheese. The addition of yeast cultures as adjunct cultures may accelerate
ripening, or lead to a faster development of flavour and taste. This is brought about by
an increase in primary proteolysis of the caseins as well as the break down of amino
acids into flavour compounds. The respective enzymes involved seem to be proteases
with plasmin or plasmin activator activity, and glutamate dehydrogenase.
This research reports on the inclusion of yeasts as adjuncts in the processing of
Cheddar cheese. Yeasts that expressed both enzyme activities were added as single
adjuncts, while combinations of yeasts with singular enzyme activity were employed.
Changes during ripening were monitored by sensory and biochemical analyses. The
latter includes proteolysis, lipolysis and enzyme activity.

Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufs/oai:etd.uovs.ac.za:etd-09192008-073138
Date23 September 2008
CreatorsAmos, Lize-Mari
ContributorsDr M de Wit, Prof G Osthoff
PublisherUniversity of the Free State
Source SetsSouth African National ETD Portal
Languageen-uk
Detected LanguageEnglish
Typetext
Formatapplication/pdf
Sourcehttp://etd.uovs.ac.za//theses/available/etd-09192008-073138/restricted/
Rightsunrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to University Free State or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report.

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