Ripening of cheese made from full concentrated milk retentate with and without peptidase addition |
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| Authors: | Terhi Aaltonen Ilkka Huumonen |
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| Affiliation: | 1. Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, , FI‐00014 Helsinki, Finland;2. Valio LTD, R&D Center, , FI‐00039 Valio, Finland |
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| Abstract: | The aim of this study was to determine ripening of cheese made from full concentrated (FC) milk retentate with and without peptidase addition. No free amino acids (FAAs) were found in FC cheese at the end of ripening. However, added peptidase increased FAA formation. Protein and peptide profile analysis showed that FAA and small peptides increased during ripening and therefore some secondary proteolysis occurred. Added peptidase increased D‐lactic acid formation during ripening of cheeses. This kind of changes in lactose fermentation should be considered during developing the making cheese with different enzyme addition. |
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| Keywords: | Cheese ripening Concentrated milk Peptidase Secondary proteolysis |
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