An investigation into the use of starch-gel-urea electrophoresis as a technique for studying the proteolysis occuring during cheese curing : a thesis presented to the Massey University College of Manawatu in partial fulfilment of the requirements of the degree of Master of Agricultural Science (Dairy Technology)
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Date
1963
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Massey University
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Abstract
The protean of Cheddar Cheese makes up a quarter of its bulk, supplies its high biological value and is a major factor in regulating the characteristics of its body. Knowledge of the agents involved in converting milk casein into typical cheese protein must have value in indicating ways by which cheese quality can be improved, or alternatively indicate ways to accelerate or control the rather haphazard process of cheese curing. Years of study into the subject of cheese protein degradation have shown the existence of a number of proteolytic agents present in cheese, viz: 1. The natural enzymes of milk. 2. The rennet enzymes. 3. Enzymes originating from the starter. 4. Enzymes originating from the adventitious flora of the cheese. Enquiry as to the relative importance of each enzyne system has been a long and confusing process employing a variety of techniques. Sherwood (1935) studied the changes in the various nitrogen fractions of cheeses in which bacterial numbers had been reduced by use of chloroform, but he was not able to completely eliminate the bacteria, neither distinguish between the activities of the various bacteria present in cheese, nor eliminate the effect of starter in the early period of manufacture.[FROM INTRODUCTION]
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Cheese -- Microbiology, Cheddar cheese -- Microbiology, Proteolytic enzymes