Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese |
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Authors: | Zhelyazko I Simov Galin Y Ivanov |
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Institution: | (1) Department of Milk and Dairy Products Technology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria |
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Abstract: | Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in Kashkaval cheeses of varying aging times, stored at −10 to −12°C for 12 months, was studied. It was established that the
proteolysis of Kashkaval cheese induced by the starter culture was significantly delayed by freezing. The noncasein nitrogen
(NCN/TN) and nonprotein nitrogen (NPN/TN) as a percentage of total nitrogen increased slightly during frozen storage of Kashkaval.
It was found that NCN/TN and NPN/TN values increased to a larger extent in frozen-stored Kashkaval samples with shorter aging
time. Enhanced proteolysis was observed during ripening of thawed Kashkaval cheese. There was greater accumulation of noncasein
nitrogen in thawed Kashkaval samples compared to the control samples. The enhanced proteolysis during ripening of thawed Kashkaval
cheese resulted in larger amounts of high and medium molecular weight peptides and lower amounts of low molecular weight peptides
and free amino acids as compared to controls. |
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Keywords: | Proteolytic activity Lactobacillus delbrueckii ssp bulgaricus Streptococcus thermophilus Frozen storage Kashkaval cheese |
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