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

Published online by Cambridge University Press:  17 February 2003

Patricia Ruas-Madiedo ,
Juan Carlos Bada-Gancedo ,
Teresa Delgado ,
Miguel Gueimonde  and
Clara G de los Reyes-Gavilán
Patricia Ruas-Madiedo
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
Juan Carlos Bada-Gancedo
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
Teresa Delgado
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
Miguel Gueimonde
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
Clara G de los Reyes-Gavilán
Affiliation:
Instituto de Productos Lácteos de Asturias (CSIC), Crta de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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Abstract

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).

Keywords

Proteolysiscarbon dioxidehard cheesesrennet-coagulation
Type
Brief Report
Information
Journal of Dairy Research , Volume 70 , Issue 1 , February 2003 , pp. 115 - 122
Copyright
Proprietors of Journal of Dairy Research 2003

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