The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental ...

Two probiotic strains, Lactobacillus acidophilus and Lactobacillus paracasei subsp. paracasei, were used as adjunct cultures in semihard cheesemaking experiments, in order to study their influence on proteolysis during ...

It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The ...

Strongly proteolytic starters seem to improve the growth of non-starter lactobacilli during cheese ripening, but no information is available on the impact of the non-microbial proteases usually active in cheese on their ...

In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of ...

The effect of an exogenous commercial carboxypeptidase on proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g / 100 L milk. Cheese samples were ...

The objective of the present study was to investigate the influence of stretching temperature, fat content,and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments ...