Skip to main content
SpringerLink
Log in

Milk-Clotting Enzymes and Cheese Chemistry

Part I—Milk-Clotting Enzymes

  • Chapter
Fundamentals of Dairy Chemistry

Abstract

Milk-clotting enzymes, obtained from animal, plant, and microbial sources have been used since antiquity for the manufacture of cheese and other foods. Until recently the calf gastric enzyme chymosin (rennin) in the form of a crude extract, paste or powder was used almost exclusively in commercial cheesemaking. Since 1961 there has developed a substantial shortage of calf stomaches (veils), and cheese makers have resorted to other enzyme preparations to meet the needs of an expanding cheese industry (Food and Agriculture Organization. 1968). It is questionable whether calf veils available in the United States could fill more than one-third of the country’s need for milk-clotting enzymes. However, chymosin still remains the enzyme of choice and the standard against which all others are evaluated.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Abdel-Fattah, A. F. and EL-Hawwary, N. M. 1972. Purification and proteolytic action of milk-clotting enzyme produced by Penicillium citrinum. J. Gen. Appl. Microbiol. 18, 341–348.

    CAS  Google Scholar 

  • Abdel-Fattah, A. F., EL-Hawwary, N. M., and Amr, A. S. 1974. Milk-clotting enzymes of some streptomyces species. Acta Microbiol. Pol 6, 27–32.

    CAS  Google Scholar 

  • Abdel-Fattah, A. F., and Ismail, A. M. S. 1984. Production of rennin-like enzyme by Absidia cylindrospora. Agric. Wastes 11, 125–131.

    CAS  Google Scholar 

  • Abdel-Fattah, A. F., Mabrouk, S. S. and EL-Hawwary, N. M. 1972. Production and some properties of rennin-like milk-clotting enzyme from Penicillium citrinum. J. Gen. Microbiol. 70, 151–155.

    CAS  Google Scholar 

  • Alais, C. and Novak, G. 1968. Study of a microbial coagulating enzyme produced by Endothiaparasitica. I. Biochemical properties of Pfizer coagulating enzyme (1) and rheological properties of curds formed in the milk. Lait 48, 393–418.

    CAS  Google Scholar 

  • Antonova, T., Daov, T. and Dedova, P. 1975. Study of bacterial strains producing milk-coagulating enzymes. IV. Preparation and characterization of hard cheeses. Prilozh. Mikrobiol. 6, 5–10.

    CAS  Google Scholar 

  • Antonova, T., Nachev, L., Kolev, D., Bodurska, I. and Manafova, N. 1981. Bacterial strains producing enzymes with milk-clotting activity. IX. Effect of certain factors on milk clotting. Acta Microbiol. Bulg. 9, 48–53.

    CAS  Google Scholar 

  • Antonova, T., Nachev, L., Kosturkova, P., Daov, T. and Dedova, P. 1978. Study of bacterial strains producing milk-coagulating enzymes. VII. Characteristics of enzyme complex produced after different fermentation times. Acta Microbiol. Bulg. 1, 21–29.

    CAS  Google Scholar 

  • Arnon, R. 1970. Papain. In: Methods in Enzymohgy, Vol. 19. G. E. Perlman and L. Lorand (Editors). Academic Press, New York, pp. 226–224.

    Google Scholar 

  • Babel, F. J. and Somkuti, G. A. 1968. Mucor pusillus protease as a milk coagulant for cheese manufacture. J. Dairy Sci. 51, 937–937.

    Google Scholar 

  • Bachman, S., Klimczak, B. and Gasyna, Z. 1980. Non-destructive viscometric studies of enzymic milk coagulation. III. The effect of pH, temperature and Ca-ions concentration on the secondary phase of milk coagulation. Acta Aliment. Pol. 6, 135–143.

    CAS  Google Scholar 

  • Bakker, G., Scheffers, W. A. and Wiken, T. O. 1968. A new method for the determination of clotting times in milk. Neth. Milk Dairy J. 22, 16–21.

    Google Scholar 

  • Barbosa, M., Valles, E., Vassal, L., and Mocquot, G. 1976. Use of cynara cardunculus L. extract as a coagulant in manufacture of soft and cooked cheeses. Lait 56, 1–17.

    CAS  Google Scholar 

  • Berridge, N. J. 1952. Some observations on the determination of the activity of rennet. Analyst 77, 57–62.

    CAS  Google Scholar 

  • Berridge, N. J. 1954. Rennin and the clotting of milk. In: Advances in Enzymology, Vol. 15. E. F. Nord (Editor). Interscience Publishers, New York, pp. 423–449.

    Google Scholar 

  • Bloomfield, V. A. and Morr, C. V. 1973. Structure of casein micelles: Physical methods. Neth. Milk Dairy J. 27, 103–120.

    CAS  Google Scholar 

  • Bohlin, L., Hegg, P. O. and Ljusberg-Wahren, H. 1984. Viscoelastic properties of coagulating milk. J. Dairy Sci. 67, 729–734.

    Google Scholar 

  • Branner-Jorgensen, S., Schneider, P. and Eigtved, P. 1980. A method of modifying the thermal destabilization of microbial rennet and a method of cheese making using rennet so modified. U.K. Pat. Appl. 2,045,772A.

    Google Scholar 

  • Brown, R. J. 1981. The mechanism of milk clotting. Proc. 2nd Bienn. Marschall Int. Cheese Conf. pp. 107–112.

    Google Scholar 

  • Brown, R. J. and Collinge, S. K. 1986. Actual milk coagulation time and inverse of chymosin activity. J. Dairy Sci. 69, 956–958.

    CAS  Google Scholar 

  • Burnett, J. 1976. A brief survey of plant coagulants. Dairy Ind. Int. 41, 162–164.

    Google Scholar 

  • Butkas, K. and Butene, V. 1974. Instrument for recording the course of milk coagulation process. XIX Int. Dairy Congr. Proc. 1E, 507.

    Google Scholar 

  • Cabrini, A., Capua, E. di, Mucchetti, G. and Neviani, E. 1983. Use of enzymes in cheese-making. II. Partial characterization in vitro of a commercial proteinase and its use in Crescenza, Caciotta, Italico and Grana cheese production. Latte 8, 247–258.

    CAS  Google Scholar 

  • Castle, A. V. and Wheelock, J. V. 1972. Effect of varying enzyme concentration on the action of rennin on whole milk. J. Dairy Res. 39, 15–22.

    CAS  Google Scholar 

  • Chen, M. C. Y, Hayenga, K. J., Lawlis, V. B. and Snedecor, B. R. 1984. Microbially produced rennet, methods for its production and plasmid used for its production. Eur. Pat. Appl. EP,0,116,778,A1.

    Google Scholar 

  • Cheryan, M., Van Wyk, P. J., Olson, N. F. and Richardson, T. 1975A. Continuous coagulation of milk using immobilized enzymes in a fluidized-bed reactor. Biotechnol. Bioeng. 17, 585–598.

    CAS  Google Scholar 

  • Cheryan, M., Van Wyk, P. J., Olson, N. F. and Richardson, T. 1975B. Secondary phase and mechanism of enzymic milk coagulation. J. Dairy Sci. 58, 477–481.

    CAS  Google Scholar 

  • Choudhery, A. K. and Mikolajcik, E. M. 1969. Rennin-like activity in milk of Bacillus cereus. J. Dairy Sci. 52, 896–896.

    Google Scholar 

  • Claesson, O. and Claesson, E. 1970. Optical measurement of the rennin coagulation of milk. XVIII Int. Dairy Congr. Proc. 1E, 42.

    Google Scholar 

  • Cornelius, D. A. 1982. Process for decreasing the thermal stability of microbial rennet. U.S. Pat. 4,348,482.

    Google Scholar 

  • Creamer, L. K. 1972. Chinese gooseberry protease unsuitable as a rennet substitute. New Zealand J. Dairy Sci. and Technol. 7, 23–23.

    Google Scholar 

  • Dalgleish, D. G. 1980. Effect of milk concentration on the rennet coagulation time. J. Dairy Res. 47, 231–235.

    CAS  Google Scholar 

  • Denkov, T. and Vasileva, S. 1979. Study of milkozim bacterial rennet in the manufacture of white pickled cheese. Nauchn. Tr. Inst. Mlech. Promish. 9, 158–165.

    Google Scholar 

  • Dimitroff, D. and Prodanski, P. 1973. Use of enzyme preparations of microbial origin in kachkaval cheese manufacture. Production of ewes’ and cows’ milk kachkaval cheese using an enzyme preparation from Bacillus mesentericus. Milchwissenschaft 28, 568–571.

    Google Scholar 

  • Diokno-Palo, N., Palo, M. A., Cunanan, L. F. and Santos, P. S. 1979. Skim milk-coagulating activities of enzymes produced by phycomycetous fungi. Philippine J. Sci. 108, 137–151.

    CAS  Google Scholar 

  • D’Souza, T. M. and Pereira, L. 1982. Production and immobilization of a bacterial milk-clotting enzyme. J. Dairy Sci. 65, 2074–2081.

    Google Scholar 

  • Dulley, J. R. 1974. The contribution of rennet and starter enzymes to proteolysis in cheese. Aust. J. Dairy Technol. 29, 65–69.

    CAS  Google Scholar 

  • Ekstrand, B., Larsson-Raznikiewicz, M. and Perlman, C. 1980. Casein micelle size and composition related to the enzymatic coagulation process. Biochim. Biophys. Acta 630, 361–366.

    CAS  Google Scholar 

  • El-Koussy, L. A., Cheded, M. A., Foda, E. A., and Hamdy, A. M. 1976. Preparation of milk clotting enzymes from plant sources. III. Domiati cheesemaking using the extracted enzyme from Solanum torvum. Agric. Res. Rev. 54, 153–157

    CAS  Google Scholar 

  • Elliott, J. A. and Emmons, D. B. 1971. Rennin detection in cheese with the passive indirect hemagglutination test. Can. Inst. Food Tech. J. 4, 16–18.

    CAS  Google Scholar 

  • Emmons, D. B. 1970. Inactivation of pepsin in hard water. J. Dairy Sci. 53, 1177–1182.

    CAS  Google Scholar 

  • Emmons, D. B., Beckett, D. C. and Binns, M. 1978. Proteolysis by milk-coagulating enzymes during cheesemaking. XX Int. Dairy Congr. E, 491–492.

    Google Scholar 

  • Ernstrom, C. A. and Wong, N. P. 1974. Milk-clotting enzymes and cheese chemistry. In: Fundamentals of Dairy Chemistry (Second Edition). B. H. Webb, A. H. Johnson and J. A. Alford (Editors). AVI Publishing Co., Westport, pp. 662–771.

    Google Scholar 

  • Eskin, N. A. M. and Landman, A. D. 1975. Study of milk clotting by an enzyme from ash gourd (Benincasa cerifera). J. Food Sci. 40, 413–414.

    Google Scholar 

  • Farr, D. R. 1974. Milk clotting enzyme. U.S. Pat. 3,852,478.

    Google Scholar 

  • Farrell, H. M. 1973. Models for casein micelle formation. J. Dairy Sci. 56, 1195–1206.

    CAS  Google Scholar 

  • Foda, M. S. 1982. Characterization of rennin-like enzyme produced in submerged culture of Aspergillus niger. Egyptian J. Microbiol. 17, 105–114.

    CAS  Google Scholar 

  • Foda, M. S. 1983. New microbial potential for production of fungal enzymes and proteins from whey. Egyptian J. Microbiol. 18, 151–160.

    CAS  Google Scholar 

  • Foda, M. S., Ismail, A. A. and Khorshid, M. A. 1975A. Production of a new rennin-like enzyme by Aspergillus Ochraceus. Milchwissenschaft 30, 598–601.

    CAS  Google Scholar 

  • Foda, M. S., Ismail, A. A., Khorshid, M. A. and El-Naggar, M. R. 1975B. Physiology and characterization of a fungal milk-clotting enzyme from Aspergillus flavus. Acta Microbiol. Pol. 8, 337–343.

    Google Scholar 

  • Foltmann, B. 1959A. On the enzymatic and coagulation stages of the renneting process. XV Int. Dairy Congr. Proc. 2, 655.

    Google Scholar 

  • Foltmann, B. 1959B. Studies on rennin. II. On the crystallisation, stability and proteolytic activity of rennin. Acta Chem. Scand. 13, 1927–1935.

    CAS  Google Scholar 

  • Foltmann, B. 1966. A review on prorennin and rennin. Compt. Rend. Trav. Lab. Carls-berg 35, 143–299.

    CAS  Google Scholar 

  • Foltmann, B. 1981. Mammalian milk-clotting proteases: Structure, function, evolution and development. Neth. Milk Dairy J. 35, 223–366.

    CAS  Google Scholar 

  • Food and Agriculture Organization of the United Nations 1968. Report of the FAO Ad Hoc Consultation on World Shortage of Rennet in Cheese Making. Rome, Italy.

    Google Scholar 

  • Food and Drug Administration, Dept. of Health and Human Services 1984A. Code of Federal Regulations 21 CFR 173.150. Washington, D.C.

    Google Scholar 

  • Food and Drug Administration, Dept. of Health and Human Services 1984B. Code of Federal Regulations 21 CFR 184.1685. Washington, D.C.

    Google Scholar 

  • Food and Drug Administration, Dept. of Health and Human Services 1985. Code of Federal Regulations.

    Google Scholar 

  • Fox, P. F. 1969. Milk-clotting and proteolytic activities of rennet, and of bovine pepsin and porcine pepsin. J. Dairy Res. 36, 427–433.

    CAS  Google Scholar 

  • Fox, P. F. 1981. Proteinases in dairy technology. Neth. Milk Dairy J. 35, 233–253.

    CAS  Google Scholar 

  • Fox, P. F. and Walley, B. F. 1971. Bovine pepsin: Preliminary cheese making experiment. Irish J. Agr. Res. 10, 358–360.

    CAS  Google Scholar 

  • Fraille, E. R., Muse, J. O. and Bernardinelli, S. E. 1981. Milk-clotting enzyme from Mucor bacilliformis. European J. Applied Microbiol. Biotechnol, 13, 191–193.

    Google Scholar 

  • Fuke, I. and Matsuoka, H. 1984. Preparation of fermented soybean curd using stem bromelain. J. Food Sci. 49, 312–313.

    CAS  Google Scholar 

  • Gamier, J. 1973. Models of casein micelle structure. Neth. Milk Dairy J. 27, 240–248.

    Google Scholar 

  • Garnot, P. and Olson, N. F. 1982. Use of oscillatory deformation technique to determine clotting times and rigidities of milk clotted with different concentrations of rennet. J. Food Sci. 47, 1912–1915.

    Google Scholar 

  • Gervais, A. and Vermeire, D. 1983. A critical study and improvement of the cheese curd torsiometer. J. Texture Stud. 14, 31–45.

    Google Scholar 

  • Goranova, L. and Stefanova-Kondratenko, M. 1975. Effect of Bacillus mesentericus strain 76 clotting enzyme on casein fraction, relative to other enzymes of microbial or animal origin. Lait 55, 58–67.

    CAS  Google Scholar 

  • Gordin, S. and Rosenthal, I.1978. Efficacy of chicken pepsin as a milk clotting enzyme. J. Food Prot. 41, 684–688.

    CAS  Google Scholar 

  • Green, M. L. 1972. Assessment of swine, bovine and chicken pepsins as rennet substitutes for Cheddar cheesemaking. J. Dairy Res. 39, 261–273.

    CAS  Google Scholar 

  • Green, M. L. 1977. Review of the progress of dairy science: Milk coagulants. J. Dairy Res. 44, 159–188.

    CAS  Google Scholar 

  • Green, M. L., Angal, S., Lowe, P. A. and Marston, F. A. O.1985. Cheddar cheesemaking with recombinant calf chymosin synthesized in Escherichia coli. J. Dairy Res. 52, 281–286.

    CAS  Google Scholar 

  • Green, M. L. and Morant, S. V. 1981. Mechanism of aggregation of casein micelles in rennet-treated milk. J. Dairy Res. 48, 57–63.

    CAS  Google Scholar 

  • Green, M. L., Valler, M. J. and Kay, J. 1984. Assessment of the suitability for Cheddar cheesemaking of purified and commercial chicken pepsin preparations. J. Dairy Res. 51, 331–340.

    CAS  Google Scholar 

  • Gupta, C. B. and Eskin, N. A. M. 1977. Potential use of vegetable rennet in the production of cheese. Food Technol. 31, 62–64.

    Google Scholar 

  • Gutfeld, M. and Rosenfeld, P. P. 1975. The solution to Israel’s rennet shortage. Dairy Ind. 40, 52–55.

    Google Scholar 

  • Hardy, J. and Fanni, J. 1981. Application of reflection photometry to the measurement of milk coagulation. J. Food Sci. 46, 1956–1957.

    CAS  Google Scholar 

  • Harper, W. J. and Lee, C. R. 1975. Residual coagulants in whey. J. Food Sci. 40, 282–284.

    CAS  Google Scholar 

  • Hayenga, K. J., Lawlis, V. B. and Snedecor, B. R. 1984. Microbially produced rennet, methods for its production and reactivation, plasmids used for its production, and its use in cheesemaking. Eur. Pat. Appl. EP,0,114,507,A1.

    Google Scholar 

  • Higashio, K. and Yoshioka, Y. 1981 A. Studies on milk clotting enzyme from microorganisms. I. Screening test and identification of a potent fungus for producing milk clotting enzyme and improvement of its enzymic properties by using mutants. J. Agric. Chem. Soc. Japan 55, 561–571.

    CAS  Google Scholar 

  • Higashio, K. and Yoshioka, Y. 1981B. Studies on milk clotting enzyme from microorganisms. II. Preparation and some properties of crude enzyme from Mucor racemosus No. 50 and its mutants. J. Agric. Chem. Soc. Japan 55, 573–581.

    CAS  Google Scholar 

  • Higashio, K. and Yoshioka, Y. 1981C. Studies on milk clotting enzyme from microorganisms. III. Breakdown of casein fractions by milk clotting enzyme preparations of Mucor recemosus No. 50 and its mutants. J. Agric. Chem. Soc. Japan 55, 951–958.

    CAS  Google Scholar 

  • Higashio, K. and Yoshioka, Y. 1982. Studies on milk clotting enzyme from microorganisms. VI. Cheesemaking with milk-clotting enzyme preparations from mutants of Mucor racemosus No. 50. J. Agric. Chem. Soc. Japan, 55, 951–958.

    Google Scholar 

  • Holmes, D. G., Duersch, J. W. and Ernstrom, C. A. 1977. Distribution of milkclotting enzymes between curd and whey and their survival during Cheddar cheesemaking. J. Dairy Sci. 60, 862–869.

    CAS  Google Scholar 

  • Hori, T. 1985. Objective measurement of the process of curd formation during rennet treatment of milks by the hot wire method. J. Food Sci. 50, 911–917.

    CAS  Google Scholar 

  • Hylmar, B., Pokorna, L. and Peterkova, L. 1982. Utilization of Bacillus megaterium strains producing proteases with milk-clotting activity. Prumysl Potravin 33, 208–211.

    Google Scholar 

  • Irvine, D. M., Puhan, Z. and Gruetzner, V. 1969. Protease complex from a mutated strain of Bacillus subtilis as a milk coagulant for cheese manufacture. J. Dairy Sci. 52, 889–889.

    Google Scholar 

  • Jackman, D. and Patel, T. R. 1983. Heat-stable proteases of psychrotrophic pseudomonads: immunological and physico-chemical studies. Proc. 6th Int. Congr. Food Sci. Technol. 2, 72–73.

    Google Scholar 

  • Juffs, H. S. 1974. Influence of proteinases produced by Pseudomonas aeroginosa and Pseudomonas fluorescens on manufacture and quality of Cheddar cheese. Aust. J. Dairy Technol. 29, 74–78.

    CAS  Google Scholar 

  • Kawai, M. 1973. Productivity of proteolytic enzymes and distribution of its milk clotting activity among the basidiomycetes. J. Agric. Chem. Soc. Japan 47, 467–472.

    CAS  Google Scholar 

  • Kondratenko, M. S., Nachev, L. T., Dedova, P. A. and Antonova, T. N. 1977. Preparation of cheese with a microbial coagulating enzyme. U.S. Pat. 4,048,339.

    Google Scholar 

  • Kopelman, I. J. and Cogan, U. 1976. Determination of clotting power of milk clotting enzymes. J. Dairy Sci. 59, 196–199.

    CAS  Google Scholar 

  • Kowalchyk, A. W. and Olson, N. F. 1978. Firmness of enzymatically-formed milk gels measured by resistance to oscillatory deformation. J. Dairy Sci. 10, 1375–1379.

    Google Scholar 

  • Kunimitsu, D. K. and Yasunobu, K. T. 1970. Chymopapain B. In: Methods in Enzymol-ogy, Vol. 19. G. E. Perlman and L. Lorand (Editors). Academic Press, New York, pp. 244–252.

    Google Scholar 

  • Larson, M. K. and Whitaker, J. R. 1970. Endothiaparasitica protease, parameters affecting activity of the rennin-like enzyme. J. Dairy Sci. 53, 253–269.

    CAS  Google Scholar 

  • Lawrence, R. C., Creamer, L. K., Gilles, J. and Martley, F. G. 1972. Cheddar cheese flavour. I. The role of starters and rennets. New Zealand J. Dairy Sci. Technol. 7, 32–37.

    CAS  Google Scholar 

  • Laxer, S., Pinsky, A. and Bartoov, B. 1981. Further purification and characterization of a thermophilic rennet. Biotechnol Bioeng. 23, 2483–2492.

    CAS  Google Scholar 

  • Leeuwen, H. J. V., Freeman, N. H., Sutherland, B. J. and Jameson, G. W. 1984. Hard cheese from milk concentrate. PCT Int. Pat. Appl. WO, 84,01,268,A1.

    Google Scholar 

  • Liener, I. E. and Friedenson, B. 1970. Ficin. In: Methods in Enzymology, Vol. 19. G. E. Perlman and L. Lorand (Editors). Academic Press, New York, pp. 261–273.

    Google Scholar 

  • Linklater, P. M. 1961. The significance of rennin and pepsin in rennet. Ph.D. Thesis. Univ. of Wisconsin, Madison.

    Google Scholar 

  • Mabrouk, S. S., Amr, A. S. and Abdel-Fattah, A. F. 1976. A rennin-like enzyme from Penicillium expansum. Agric. Biological Chem. 40, 419–420.

    CAS  Google Scholar 

  • Majeed, G. H. 1984. Survival of porcine pepsin during Cheddar cheesemaking and its effect on casein during cheese ripening. Ph.D. Thesis. Utah State University, Logan.

    Google Scholar 

  • Marshall, R. J., Hatfield, D. S. and Green, M. L. 1982. Assessment of two instruments for continuous measurement of the curd-firming of renneted milk. J. Dairy Res. 49, 127–135.

    Google Scholar 

  • Mashaly, R. I., Ramadan, B. I., Tahnoun, M. K., El-Soda, M., and Ismail, A. A. 1981. Milk clotting protease from Mucor mucedo. I. Factors affecting enzyme production. Milchwissenschaft 36, 677–679.

    CAS  Google Scholar 

  • McMahon, D. J. and Brown, R. J. 1982. Evaluation of Formagraph for comparing rennet solutions. J. Dairy Sci. 65, 1639–1642.

    CAS  Google Scholar 

  • McMahon, D. J. and Brown, R. J. 1983. Milk coagulation time: Linear relationship with inverse of rennet activity. J. Dairy Sci. 66, 341–344.

    CAS  Google Scholar 

  • McMahon, D. J., and Brown, R. J. 1984A. Composition, structure and integrity of casein micelles: A review. J. Dairy Sci. 67, 499–512.

    CAS  Google Scholar 

  • McMahon, D. J. and Brown, R. J. 1984B. Enzymic coagulation of casein micelles: A review. J. Dairy Sci. 67, 919–929.

    CAS  Google Scholar 

  • McMahon, D. J. and Brown, R. J. 1985. Effects of enzyme type on milk coagulation. J. Dairy Sci. 68, 628–632.

    CAS  Google Scholar 

  • McMahon, D. J., Brown, R. J. and Ernstrom, C. A. 1984A. Enzymic coagulation of milk casein micelles. J. Dairy Sci. 67, 745–748.

    CAS  Google Scholar 

  • McMahon, D. J., Brown, R. J., Richardson, G. H. and Ernstrom, C. A. 1984B. Effects of calcium, phosphate, and bulk culture media on milk coagulation properties. J. Dairy Sci. 67, 930–938.

    CAS  Google Scholar 

  • McMahon, D. J., Richardson, G. H. and Brown, R. J. 1984C. Enzymic milk coagulation: Role of equations involving coagulation time and curd firmness in describing coagulation. J. Dairy Sci. 67, 1185–1193.

    CAS  Google Scholar 

  • Melachouris, N. P. and Tuckey, S. L. 1968. Properties of a milk-clotting microbial enzyme. J. Dairy Sci. 51, 650–655.

    CAS  Google Scholar 

  • Mickelsen, R. and Ernstrom, C. A. 1967. Factors affecting stability of milk-clotting enzymes on caseins and cheese. J. Dairy Sci. 50, 645–710.

    CAS  Google Scholar 

  • Mickelsen, R. and Ernstrom, C. A. 1972. Effect of pH on the stability of rennin-porcine pepsin blends. J. Dairy Sci. 55, 294–297.

    CAS  Google Scholar 

  • Mickelsen, R. and Fish, N. L. 1970. Comparing proteolytic action of milk-clotting enzymes on caseins and cheese. J. Dairy Sci. 53, 704–710.

    CAS  Google Scholar 

  • Moir, D. T., Mao, J. E., Duncan, M. J., Smith, R. A. and Kohno, T. 1985. Production of calf chymosin by the yeast S. cerevisiae. Dev. Ind. Microbiol, 26, 75–85.

    CAS  Google Scholar 

  • Murachi, T. 1970. Bromelain enzymes In: Methods in Enzymology, Vol. 19. G. E. Perlman and L. Lorand (Editors). Academic Press, New York, pp. 273–284.

    Google Scholar 

  • Nachev, L., Dobreva, E., Emanuilova, E., Antonova, T., Daov, T. and Dedova, P. 1974. Study of bacterial strains producing milk-coagulating enzymes. III. Characteristics of enzyme complexes. Prilozh. Mikrobiol. 4, 15–21.

    CAS  Google Scholar 

  • Nachev, L., Velcheva, P. and Kolev, D. A. 1973. Bacterial enzyme complex with milk-coagulating activity. I. Preparation and some properties. Prilozh. Mikrobiol. 1, 31–37.

    CAS  Google Scholar 

  • Nand, K., Srikanta, S., Rao, K. S. N., and Murthy, V. S. 1980. Comparison of the yield and quality of cheese made with rennet and treated enzyme preparations of Rhizopus oligosporus. Nahrung 24, 859–868.

    CAS  Google Scholar 

  • National Research Council, Food and Nutrition Board 1981. Food Chemicals Codex, National Academy Press, Washington, D.C.

    Google Scholar 

  • O’Keeffe, A. M., Fox, P. F. and Daly, C. 1977. Denaturation of porcine pepsin during Cheddar cheese manufacture. J. Dairy Res. 44, 335–343.

    Google Scholar 

  • Olson, N. F. and Bottazzi, V. 1977. Rheology of milk gels formed by milk-clotting enzymes. J. Food Sci. 42, 669–673.

    CAS  Google Scholar 

  • Osono, A., Otani, H. and Tokita, F. 1983. Studies on milk-clotting enzyme from the ‘litsusu’ tree (Wrightiana calysina): evidence for milk coagulation. Japan J. Zootec. Sci. 54, 720–728.

    Google Scholar 

  • Pang, S. H. and Ernstrom, C. A. 1986. Milk clotting activity in bovine fetal abomasa. J. Dairy Sci. 69, 3005–3007.

    CAS  Google Scholar 

  • Payens, T. A. J. 1978. On different models of casein clotting: The kinetics of enzymatic and non-enzymatic clotting compared. Neth. Milk Dairy J. 32, 170–183.

    CAS  Google Scholar 

  • Payens, T. A. 1984. The relationship between milk concentration and rennet coagulation time. J. Appl. Biochem. 6, 232–239.

    CAS  Google Scholar 

  • Payens, T. A. J. and Wiersma, A. K. 1980. On enzymatic clotting processes V. Rate equations for the case of arbitrary rate of production of the clotting species. Biophys. Chem. 11, 137–146.

    CAS  Google Scholar 

  • Phelan, J. A. 1977. Milk coagulants -a critical review. Dairy Ind. Int. 42, 50–54.

    Google Scholar 

  • Philippos, S. G. and Christ, W. 1977. Studies on some microbial milk-clotting enzymes for cheesemaking and their effect on cow’s milk casein. II. Differentiation of the milk-clotting enzyme. Milchwissenschaft 32, 67–71.

    CAS  Google Scholar 

  • Poznanski, S., Reps, A., and Dowlaszewicz, E. 1975. Coagulating and proteolytic properties of a protease extracted from Cirsium arvense. Lait 55, 669–682.

    CAS  Google Scholar 

  • Prins, J. and Nielsen, T. K. 1970. Microbial rennet. Mucor miehei. Process Biochem. 5, 34–35.

    CAS  Google Scholar 

  • Puhan, Z. 1969. Composition and properties of a rennet substitute from Bacillus subtilis. J. Dairy Sci. 52, 889–889.

    Google Scholar 

  • Puhan, Z. and Irvine, D. M. 1973. Proteolysis by proteases of Bacillus subtilis used to make Canadian Cheddar cheese. J. Dairy Sci. 56, 317–322.

    CAS  Google Scholar 

  • Ramet, J. P., El-Mayda, E., and Weber, F. 1982. A new continuous method for measuring the rigidity of milk gels. Lait 62, 511–520.

    Google Scholar 

  • Ramet, J. P., Alais, C. and Weber, F. 1969. Study of a microbial coagulating enzyme produced by Endothia parasitica. II. Experimental production of soft and cooked cheeses with Pfizer coagulating enzyme. Lait 49, 40–52.

    CAS  Google Scholar 

  • Ramet, J. P. and Weber, F. 1981. Cheesemaking properties of a thermolabile milk-clotting enzyme form Mucor miehei. Lait 61, 458–464.

    CAS  Google Scholar 

  • Rand, A. G. and Ernstrom, C. A. 1964. Effect of pH and sodium chloride on activation of prorennin. J. Dairy Sci. 47, 1181–1187.

    CAS  Google Scholar 

  • Rao, K. S. N., Krishna, N., Nand, K., Srikanta, S., Krishna-Swamy, M. A., and Murthy, V. S. 1979. Changes during manufacture and ripening of Cheddar cheese prepared with fungal rennet substitute of Rhizopus oligosporus. Nahrung 23, 621–626.

    CAS  Google Scholar 

  • Rao, L. K. and Mathur, D. K. 1979. Assessment of purified bacterial milk clotting enzyme from Bacillus subtilus k-26 for Cheddar cheesemaking. J. Dairy Sci. 62, 378–383.

    CAS  Google Scholar 

  • Reddy, D., Payens, T. A. and Brown, R. J. 1986. Effect of pepstatin on the chymosin-triggered coagulation of casein micelles. J. Dairy Sci. 69 (Suppl. 1), 72.

    Google Scholar 

  • Reps, A., Poznanski, S. and Kowalska, W. 1970. Characteristics of milk-coagulating proteases obtained from Byssochlamys fulva and Endothia parasitica, Milchwissenschaft 25, 146–150.

    CAS  Google Scholar 

  • Reps, A., Poznanski, S., Rymaszewski, J., Jakubowski, J. and Jarmul, I. 1973. Production of milk-clotting enzymes by Byssochlamys fluva and Endothia parasitica moulds. Roczniki Instytutu Przemyslu Mleczarskiego 15, 73–85.

    Google Scholar 

  • Reuter, H., Hisserich, D. and Prokopek, D. 1981. Study on the formal kinetics of rennet coagulation of milk concentrated by ultrafiltration. Milchwissenschaft 36, 13–18.

    CAS  Google Scholar 

  • Reyes, J. 1971. A procedure for measuring residual rennin activity in whey and curd from freshly coagulated milk. M.S. Thesis. Utah State University, Logan.

    Google Scholar 

  • Richardson, G. H., Nelson, J. H., Lubnow, R. E. and Schwarberg, R. L. 1967. Renninlike enzyme from Mucor pusillus for cheese manufacture. J. Dairy Sci. 50, 1066–1072

    CAS  Google Scholar 

  • Richardson, G. H., Gandhi, N. R., Diratia, M. A. and Ernstrom, C. A. 1971. Continuous curd tension measurement during milk coagulation. J. Dairy Sci. 51, 182–186.

    Google Scholar 

  • Richardson, G. H., Okigbo, L. M. and Thorpe, J. D. 1983. Continuous measurement of curd tension during cheese manufacture. Proc. 6 th Int. Congr. Food Sci. Technol. 2, 148.

    Google Scholar 

  • Rotaru, G. 1980. The milk clotting activity characterization of an enzymatic preparation from Aspergillus niger. Bull Univ. Galati Technol. Chimia Produselor Aliment. 3, 43–48.

    CAS  Google Scholar 

  • Sannabhadti, S. S. and Srinivasan, R. A. 1976. Use of milk clotting enzyme of Absidia ramosa in Cheddar cheese preparation. J. Food Sci. Technol. India 13, 305–309.

    CAS  Google Scholar 

  • Schmidt, D. G. 1980. Colloidal aspects of casein. Neth. Milk Dairy J. 34, 42–64.

    CAS  Google Scholar 

  • Sellers, R. L. 1982. Effect of milk-clotting enzymes on cheese yield. 5thBienn. Cheese Ind. Conf., Utah State University, Logan.

    Google Scholar 

  • Shaker, K. A. and Brown, R. J. 1985A. Effects of enzyme choice and fractionation of commercial enzyme preparations on protein recovery in curd. J. Dairy Sci. 68, 1074–1076.

    CAS  Google Scholar 

  • Shaker, K. A. and Brown, R. J. 1985B. Proteolytic and milk clotting fractions in milk clotting preparations. J. Dairy Sci. 68, 1939–1942.

    CAS  Google Scholar 

  • Shalabi, S. I. and Fox, P. F. 1982. Influence of pH on the rennet coagulation of milk. J. Dairy Res. 49, 153–157.

    Google Scholar 

  • Shehata, A. E., Ismail, A. A., Hegazi, A. and Hamdy, A. M. 1978. Fractionation of commercial rennet enzymes on Sephadex G-100. Milchwissenschaft 33, 693–695.

    CAS  Google Scholar 

  • Shovers, J. and Bavisotto, V. S. 1967. Fermentation derived enzyme substitute for animal rennet. J. Dairy Sci. 50, 942–942.

    Google Scholar 

  • Shovers, J., Fossum, G. and Neal, A. 1972. Procedure for electrophoretic separation and visualization of milk-clotting enzymes in milk coagulants. J. Dairy Sci. 55, 1532–1534.

    CAS  Google Scholar 

  • Slattery, C. W. 1976. Review: Casein micelle structure; an examination of models. J. Dairy Sci. 59, 1547–1556.

    CAS  Google Scholar 

  • Sommer, H. H. and Matsen, H. 1935. The relation of mastitis to rennet coagulability and curd strength of milk. J. Dairy Sci. 18, 741–749.

    CAS  Google Scholar 

  • Stanley, D. W., Emmons, D. B., Modler, H. W. and Irvine, D. M. 1980. Cheddar cheese made with chicken pepsin. Can. Inst. Food Sci. Technol. J. 13, 97–102.

    CAS  Google Scholar 

  • Stavlund, K. and Kiermeier, F. 1973. Detection of rennet substitutes. Z. Lebensm. Unter.mForsch. 152, 138–144.

    CAS  Google Scholar 

  • Steinsholt, K. 1973. The use of an Instron universal testing instrument in studying the rigidity of milk during coagulation by rennin. Milchwissenschaft 28, 94–97.

    CAS  Google Scholar 

  • Sternberg, M. Z. 1971. Crystalline milk clotting protease from Mucor miehei and some of its properties. J. Dairy Sci. 54, 159–167.

    CAS  Google Scholar 

  • Storch, V. and Segelcke, T. 1874. Milchforsch. Milchprax. 3:997. Cited by B. Foltmann. 1959. On the enzymatic and coagulation stages of the renneting process. XV Int. Dairy Congr. Proc. 2, 655.

    Google Scholar 

  • Surkov, B. A., Klimovskii, I. I. and Krayushkin, V. A. 1982. Tirbidometric study of kinetics and mechanism of milk clotting by rennet. Milchwissenschaft 37, 393–395.

    CAS  Google Scholar 

  • Swaisgood, H. E. 1982. The caseins. CRC Crit. Rev. Food Technol. 3, 375–414.

    Google Scholar 

  • Thomasow, J. 1968. The Hellige thrombo-elastograph in studies of rennet coagulum. Milchwissenschaft 23, 725–731.

    Google Scholar 

  • Thomasow, J., Mrowetz, G. and Schmanke, E. 1970. Experimental cheesemaking with rennet from Endothia parasitica. Milchwissenschaft 25, 211–217.

    Google Scholar 

  • Thunell, R. K., Duersch, J. W. and Ernstrom, C. A. 1979. Thermal inactivation of residual milk clotting enzymes in whey. J. Dairy Sci. 62, 373–377.

    CAS  Google Scholar 

  • Vanderpoorten, R. and Weckx, M. 1972. Breakdown of casein by rennet and microbial milk-clotting enzymes. Neth. Milk Dairy J.26, 47–59.

    CAS  Google Scholar 

  • Velcheva, P. and Ghbova, D. 1978. Proteolytic activity of a milk-coagulating bacterial enzyme isolated from Bacillus mesentericus strain 90. Acta Microbiol. Bulg. 1, 12–20.

    CAS  Google Scholar 

  • Velcheva, P., Kolev, D. A. and Chipileva, R. 1975B. Bacterial enzyme complex with milk-coagulating activity. IV. Action of its components on whole casein. Prilozh. Mikrobiol 5, 44–51.

    CAS  Google Scholar 

  • Velcheva, P., Kolev, D. A. and Ghbova, D. 1975B. Bacterial enzyme complex with milk-coagulating activity. V. Effect of its components on β-and α s-casein. Prilozh. Mikrobiol 6, 19–30.

    CAS  Google Scholar 

  • Visser, S. 1981. Proteolytic enzymes and their action on milk proteins. A review. Neth. Milk Dairy J. 35, 65–88.

    CAS  Google Scholar 

  • Wang, J. T. 1969. Survival and distribution of rennin during Cheddar cheese manufacture. M.S. Thesis. Utah State University, Logan.

    Google Scholar 

  • Whitaker, J. R. 1970. Protease of Endothia parasitica. In: Methods in Enzymohgy, Vol. 19. G. E. Perlman and L. Lorand (Editors). Academic Press, New York, pp. 436–445.

    Google Scholar 

  • Wilken, T. O. and Bakker, G. 1974. Process of making a milk coagulating enzyme preparation. U.S. Pat. 3,857,969.

    Google Scholar 

  • Yiadom-Farkye, N. 1986. Role of chymosin and porcine pepsin in Cheddar cheese ripening. Ph.D. Thesis. Utah State University, Logan.

    Google Scholar 

  • Zvyagintsev, V. I., Krasheninin, P. F., Sergeeva, E. G., Buzov, I. P., Mosichev, M. S. and Rubtosova, N. A. 1972. Characteristics of cheeses made with Mucor renninus 367 enzyme preparation. Prikl. Biokhim. Mikrobiol. 8, 913–917.

    CAS  Google Scholar 

  • Adda, J., Gripon, J. C. and Vassal, L. 1982. The chemistry of flavour and texture generation in cheese. Food Chem. 9, 115–129.

    CAS  Google Scholar 

  • Ali, A. E., Andrews, A. T. and Cheeseman, G. C. 1980A. Influence of storage of milk on casein distribution between the micellar and soluble phase and its relationship to cheesemaking parameters. J. Dairy Res. 47, 371–382.

    CAS  Google Scholar 

  • Ali, A. E., Andrews, A. T. and Cheeseman, G. C. 1980B. Factors influencing casein distribution in cold-stored milk and their effects on cheesemaking parameters. J. Dairy Res. 47, 383–391.

    CAS  Google Scholar 

  • Ali, A. E., Andrews, A. T. and Cheeseman, G. C. 1980C. Influence of elevated somatic cell count on casein distribution and cheesemaking. J. Dairy Res. 47, 393–400.

    CAS  Google Scholar 

  • Andrews, A. T. 1983A. Proteinases in normal bovine milk and their action on caseins. J. Dairy Res. 50, 45–55.

    CAS  Google Scholar 

  • Andrews, A. T. 1983B. Breakdown of caseins by proteinases in bovine milks with high somatic cell counts arising from mastitis or infusion with bacterial endotoxin. J. Dairy Res. 50, 57–66.

    CAS  Google Scholar 

  • Aston, J. W. and Dulley, J. R. 1982. Cheddar cheese flavor. Aust. J. Dairy Technol. 37, 59–64.

    CAS  Google Scholar 

  • Babel, F. J. 1977. Antibiosis by lactic culture bacteria. J. Dairy Sci. 60, 815–820.

    Google Scholar 

  • Baer, A., Oroz, M. and Blanc, B. 1976. Serological studies on heat-induced interactions of α-lactalbumin and milk proteins. J. Dairy Res. 43, 419–432.

    CAS  Google Scholar 

  • Banks, J. M., Muir, D. D. and Tamime, A. Y. 1984. Equations for estimation of the efficiency of Cheddar cheese production. Dairy Industries Int. 49(4), 14–17.

    Google Scholar 

  • Barbano, D. M. 1984. Mozzarella cheese composition, yield, and how composition control influences profitability. Paper No. 1984–1. 21st Annual Marschall Invitational Italian Cheese Seminar. Marschall Products, Madison, Wisc.

    Google Scholar 

  • Bley, M. E., Johnson, M. E. and Olson, N. F. 1985. Factors affecting nonenzymatic browning of process cheese. J. Dairy Sci. 68, 555–561.

    CAS  Google Scholar 

  • Chapman, H. R., Bines, V. E., Glover, F. A. and Skudder, P. J. 1974. Use of milk concentrated by ultrafiltration for making hard cheese, soft cheese and yoghurt. J. Soc. Dairy Technol. 27, 151–155.

    CAS  Google Scholar 

  • Chopin, M. C. 1980. Resistance of 17 mesophilic lactic Streptococcus bacteriophages to pasteurization and spray-drying. J. Dairy Res. 47, 131–139.

    CAS  Google Scholar 

  • Coghill, D. 1979. The ripening of blue-vein cheese: A review. Aust. J. Dairy Technol. 34, 72–75.

    CAS  Google Scholar 

  • Cousin, M. A. 1982. Presence and activity of psychrotrophic microorganisms in milk and dairy products: A review. J. Food Protection 45, 172–207.

    Google Scholar 

  • Cousin, M. A. and Marth, E. H. 1977. Cheddar cheese made from milk that was precultured with psychrotrophic bacteria. J. Dairy Sci. 60, 1048–1056.

    CAS  Google Scholar 

  • Creamer, L. K. and Olson, N. F. 1982. Rheological evaluation of maturing Cheddar cheese. J. Food Sci. 47, 631–636, 646.

    Google Scholar 

  • Creamer, L. K. and Richardson, B. C. 1974. Identification of the primary degradation product of α s1-casein in Cheddar cheese. N.Z. J. Dairy Sci. Technol. 9, 9–13.

    CAS  Google Scholar 

  • Elfagm, A. A. and Wheelock, J. V. 1977. Effect of heat on α-lactalbumin and β-lactoglobulin. J. Dairy Res. 44, 367–371.

    CAS  Google Scholar 

  • Emmons, D. B., Kalab, M., Larmond, E. and Lowrie, R. J. 1980. Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk. J. Texture Studies 11, 15–34.

    Google Scholar 

  • Emmons, D. B. and Tuckey, S. L. 1967. Cottage Cheese and Other Cultured Milk Products. Pfizer Cheese Monographs, Vol. III. Pfizer, Inc., New York.

    Google Scholar 

  • Ernstrom, C. A. and Wong, N. P. 1974. Milk clotting enzymes and cheese chemistry. In:Fundamentals of Dairy Chemistry. B. H. Webb, A. H. Johnson and J. A. Alford (Editors). AVI Publishing Co., Westport, Conn., pp. 662–753.

    Google Scholar 

  • Everson, T. 1984. Concerns and problems of processing and manufacturing in super plants. J. Dairy Sci. 67, 2095–2099.

    Google Scholar 

  • Food and Drug Administration, Department of Health, Education, and Welfare. 1984. Code of Federal Regulations Title 21. U.S. Government Printing Office, Washington, D.C.

    Google Scholar 

  • Forss, D. A. 1979. Review of the progress of dairy science: Mechanisms of formation of aroma compounds in milk and milk products. J. Dairy Res. 46, 691–706.

    CAS  Google Scholar 

  • Fox, P. F., and Walley, B. F. 1971. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin. J. Dairy Res. 38, 165–170.

    CAS  Google Scholar 

  • Geurts, T. J., Walstra, P. and Mulder, H. 1980. Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and moisture lost. Neth. Milk Dairy J. 34, 229–254.

    Google Scholar 

  • Glaser, J., Carroad, P. A. and Dunkley, W. L. 1980. Electron microscopic studies of casein micelles and curd microstructure in cottage cheese. J. Dairy Sci. 63, 37–48.

    Google Scholar 

  • Grappin, R., Rank, T. C. and Olson, N. F. 1985. Primary proteolysis of cheese proteins during ripening. A review. J. Dairy Sci. 68, 531–540.

    CAS  Google Scholar 

  • Green, M. L. 1984. Milk coagulation and the development of cheese texture. In: Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F. L. Davies and B. A. Law (Editors). Elsevier Applied Science Publishers, LD., London, pp. 1–33.

    Google Scholar 

  • Green, M. L., Glover, F. A., Scurlock, E. M. W., Marshall, R. J. and Hatfield, D. S. 1981. Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese. J. Dairy Res. 48, 333–341.

    CAS  Google Scholar 

  • Green, M. L. and Manning, D. J. 1982. Development of texture and flavor in cheese and other fermented products. J. Dairy Res. 49, 737–748.

    CAS  Google Scholar 

  • Green, M. L., Marshall, R. J. and Glover, F. A. 1983. Influence of homogenization of concentrated milks on the structure and properties of rennet curds. J. Dairy Res. 50, 341–348.

    CAS  Google Scholar 

  • Green, M. L., Scott, K. J., Anderson, M., Griffen, M. C. A. and Glover, F. A. 1984. Chemical characterization of milk concentrated by ultrafiltration. J. Dairy Res. 51, 267–278.

    CAS  Google Scholar 

  • Guinee, T. P. and Fox, P. F. 1984. Studies on Romano-type cheese: General proteolysis. Irish J. Food Sci. Technol. 8, 105–114.

    CAS  Google Scholar 

  • Harper, W. J. 1976. Processing induced changes. In: Dairy Technology and Engineering. W. J. Harper and C. W. Hall (Editors). AVI Publishing Co., Westport, Conn., pp. 539–596.

    Google Scholar 

  • Harvey, C. D., Jenness, R. and Morris, H. A. 1981. Gas chromatographic quantitation of sugars and nonvolatile water-soluble organic acids in commercial Cheddar cheese. J. Dairy Sci. 64, 1648–1654.

    CAS  Google Scholar 

  • Hill, A. R., Bullock, D. H. and Irvine, D. M. 1985. Composition of cheese whey. Effect of pH and temperature at dipping. Can. Inst. Food Sci. Technol. J. 18, 53–57.

    CAS  Google Scholar 

  • Huffman, L. M. and Kristoffersen, T. 1984. Role of lactose in Cheddar cheese manufacturing and ripening. N.Z. J. Dairy Sci. Technol. 19, 151–162.

    CAS  Google Scholar 

  • Humbert, G. and Alais, C. 1979. Review of the progress of dairy science: The milk proteinase system. J. Dairy Res. 46, 559–571.

    CAS  Google Scholar 

  • Jellema, A. 1975. Note on susceptibility of bovine milk to lipolysis. Neth. Milk Dairy J. 29, 145–152.

    Google Scholar 

  • Johnson, M. E. 1984. Methods of standardizing milk for cheesemaking. Paper No. 1984–2. 21st Annual Marschall Invitational Italian Cheese Seminar. Marschall Products, Madison, Wisc.

    Google Scholar 

  • Johnson, M. E. and Olson, N. F. 1985. Nonenzymatic browning of Mozzarella cheese. J. Dairy Sci. 68, 3143–3147.

    CAS  Google Scholar 

  • Jurczak, M. E. and Sciubisz, A. 1981. Studies on the lipolytic changes in milk from cows with mastitis. Milchwissenschaft 36, 217–219.

    CAS  Google Scholar 

  • Kalab, M. 1979. Microstructure of dairy foods. 1. Milk products based on protein. J. Dairy Sci. 62, 1352–1364.

    CAS  Google Scholar 

  • Karahadian, C., Josephson, D. B. and Lindsay, R. C. 1985. Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese. J. Dairy Sci. 68, 1865–1877.

    CAS  Google Scholar 

  • Kimber, A. M., Broker, B. E., Hobbs, D. G. and Prentice, J. H. 1974. Electron microscope studies of the development of structure in Cheddar cheese. J. Dairy Res. 41, 389–396.

    Google Scholar 

  • Kinsella, J. E. and Hwang, D. 1976. Biosynthesis of flavors by Penicillium roqueforti. Biotechnol Bioeng. 18, 927–938.

    CAS  Google Scholar 

  • Kosikowski, F. 1977. Cheese and Fermented Milk Foods. F. V. Kosikowski and Associates, Brooktondale, N.Y.

    Google Scholar 

  • Kristoffersen, T. 1985. Development of flavor in cheese. Milchwissensch 40, 197–199.

    CAS  Google Scholar 

  • Kuzdzal-Savoie, S. 1980. Determination of free fatty acids in milk and milk products. In: Flavor Impairment of Milk and Milk Products due to Lipolysis. J. H. Moore (Editor). Int. Dairy Fed. Annu. Bull. Doc. No. 118.

    Google Scholar 

  • Langsrud, T. and Reinbold, G. W. 1973. Flavor development and microbiology of Swiss cheese—a review. III. Ripening and flavor production. J. Milk Food Technol. 36, 593–609.

    Google Scholar 

  • Langsrud, T. and Reinbold, G. W. 1974. Flavor development and microbiology of Swiss cheese—a review. IV. Defects. J. Milk Food Technol. 37, 26–41.

    Google Scholar 

  • Law, B. A. 1979. Reviews of the progress of dairy science: Enzymes of psychrotrophic bacteria and their effects on milk and milk products. J. Dairy Res. 46, 573–588.

    CAS  Google Scholar 

  • Law, B. A. 1981. The formation of aroma and flavor compounds in fermented dairy products. Dairy Sci. Abstr. 43, 143–154.

    Google Scholar 

  • Law, B. A. 1984. Flavour development in cheeses. In: Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F. L. Davies and B. A. Law (Editors). Elsevier Applied Science Publishers LD., London, pp. 187–208.

    Google Scholar 

  • Law, B. A., Andrews, A. T., Cliffe, A. J., Sharpe, M. E. and Chapman, H. R. 1979. Effect of proteolytic raw milk psychrotrophs on Cheddar cheesemaking with stored milk. J. Dairy Res. 46, 497–509.

    CAS  Google Scholar 

  • Lawrence, A. J. 1959. Syneresis of rennet curd. Part II. Effect of stirring and of the volume of whey. Aust. J. Dairy Technol. 14, 169–172.

    CAS  Google Scholar 

  • Lawrence, R. C. and Gilles, J. 1980. The assessment of the potential quality of young Cheddar cheese. N.Z. J. Dairy Sci. Technol. 15, 1–12.

    Google Scholar 

  • Lawrence, R. C. and Gilles, J. 1982. Factors that determine the pH of young Cheddar cheese. N.Z. J. Dairy Sci. Technol. 17, 1–14.

    CAS  Google Scholar 

  • Lawrence, R. C., Gilles, J. and Creamer, L. K. 1983. The relationship between cheese texture and flavor. N.Z. J. Dairy Sci. Technol. 18, 175–190.

    CAS  Google Scholar 

  • Lawrence, R. C., Heap, H. A. and Gilles, J. 1984. A controlled approach to cheese technology. J. Dairy Sci. 67, 1632–1645.

    CAS  Google Scholar 

  • Lawrence, R. C., Thomas, T. D. and Terzaghi, B. E. 1976. Reviews of the progress of dairy science: Cheese starters. J. Dairy Res. 43, 141–193.

    CAS  Google Scholar 

  • LeGraet, Y., Lepienne, A., Brûlé, G. and Ducruet, P. 1983. Migration du calcium et des phosphates inorganiques dans les fromages a pâte molle de type Camembert au cours de l’affinage. Le Lait 63, 317–332.

    CAS  Google Scholar 

  • Lelievre, J., Freese, O. J. and Gilles, J. 1983. Prediction of Cheddar cheese yield. N.Z. J. Dairy Sci. Technol. 18, 169–172.

    Google Scholar 

  • Matheson, A. R. 1981. The immunological determination of chymosin activity in cheese. N.Z. J. Dairy Sci. Technol. 16, 33–41.

    CAS  Google Scholar 

  • Maxcy, R. B., Price, W. V. and Irvine, O. M. 1955. Improving curd-forming properties of homogenized milk. J. Dairy Sci. 38, 80–86.

    CAS  Google Scholar 

  • Mills, O. E. and Thomas, T. D. 1980. Bitterness development in Cheddar cheese: Effect of level of starter proteinase. N.Z. J. Dairy Sci. Technol. 15, 131–141.

    CAS  Google Scholar 

  • Mitchell, G. E. 1981. The production of selected compounds in a Swiss-type cheese and their contribution to cheese and flavor. Aust. J. Dairy Technol. 36, 21–25.

    CAS  Google Scholar 

  • Morris, H. A. 1981. Blue-Veined Cheeses. Pfizer Cheese Monographs, Vol. VII. Pfizer, Inc., New York.

    Google Scholar 

  • Morris, H. A., Guinee, T. P. and Fox, P. F. 1985. Salt diffusion in Cheddar cheese. J. Dairy Sci. 68, 1851–1858.

    Google Scholar 

  • Noomen, A. 1978. Activity of proteolytic enzymes in simulated soft cheeses (Meschanger type). 1. Activity of milk protease. Neth. Milk Dairy J. 32, 26–48.

    CAS  Google Scholar 

  • Noomen, A. 1983. The role of surface flora in the softening of cheeses with a low initial pH. Neth. Milk Dairy J. 37, 229–232.

    CAS  Google Scholar 

  • O’Keefe, A. M., Fox, P. F. and Daly, C. 1978. Proteolysis in Cheddar cheese: Role of coagulant and starter bacteria. J. Dairy Res. 45, 465–477.

    Google Scholar 

  • Olson, N. F. 1969. Ripened Semisoft Cheeses. Pfizer Cheese Monographs, Vol. IV. Pfizer, Inc., New York.

    Google Scholar 

  • Olson, N. F. 1979. Cheese. In: Microbial Technology. H. J. Peppier and D. Perlman (Editors). Academic press, New York, pp. 39–77.

    Google Scholar 

  • Patel, M. C., Lund, D. B. and Olson, N. F. 1972. Factors affecting syneresis of renneted milk gels. J. Dairy Sci. 55, 913–918.

    CAS  Google Scholar 

  • Paulsen, P. V., Kowalewska, J., Hammond, E. G. and Glatz, B. A. 1980. Role of microflora in production of free fatty acids and flavor in Swiss cheese. J. Dairy Sci. 63, 912–918.

    CAS  Google Scholar 

  • Pearce, K. N. and Gilles, J. 1979. Composition and grade of Cheddar cheese manufactured over three seasons. N.Z. J. Dairy Sci. Technol. 14, 63–71.

    CAS  Google Scholar 

  • Peters, I. I. 1964. Homogenized milk in cheesemaking. Review Article 125. Dairy Sci. Abst. 26, 457–461.

    Google Scholar 

  • Pierre, A. and Brule, G. 1981. Mineral and protein equilibria between the colloidal and soluble phases of milk at low temperature. J. Dairy Res. 48, 417–428.

    CAS  Google Scholar 

  • Rank, T. C., Grappin, R. and Olson, N. F. 1985. Secondary proteolysis of cheese during ripening: A review. J. Dairy Sci. 68, 801–805.

    CAS  Google Scholar 

  • Reinbold, G. W. 1963. Italian Cheese Varieties, Vol. I. Pfizer, Inc., New York.

    Google Scholar 

  • Reinbold, G. W. 1972. Swiss Cheese Varieties. Pfizer Cheese Monographs, Vol. V. Pfizer, Inc., New York.

    Google Scholar 

  • Richardson, B. C. and Pearce, K. N. 1981. The determination of plasmin in dairy products. N.Z. J. Dairy Sci. Technol. 16, 209–220.

    CAS  Google Scholar 

  • Schwartz, D. P. and Parks, O. N. 1963. Methyl ketones in Camembert cheese. J. Dairy Sci. 46, 1136.

    CAS  Google Scholar 

  • Seilars, R. L. and Babel, F. J. 1970. Cultures for the Manufacture of Dairy Products. Chr. Hansen’s Laboratory, Milwaukee, Wisc.

    Google Scholar 

  • Shahani, K. M. 1971. Lipases and flavor development. Paper 1971–8 in Proceedings of the 8th Annual Marschall Invitational Italian Cheese Seminar, Madison, Wisc. May 10–11. Marschall Products, Miles Laboratories, Madison, Wisc.

    Google Scholar 

  • Sharpe, M. E. and Franklin, J. G. 1962. Production of hydrogen sulphide by lactobacilli with special reference to strains isolated from Cheddar cheese. VIII Int. Cong. Microbiol. B11.3.

    Google Scholar 

  • Smits, P. and Van Brouwershaven, J. H. 1980. Heat-induced association of β-lactoglobulin and casein micelles. J. Dairy Res. 47, 313–325.

    CAS  Google Scholar 

  • Stadhouders, J., Hup, G., Exterkate, F. A. and Visser, S. 1983. Bitter flavor defect in cheese. Neth. Milk Dairy J. 37, 157–167.

    CAS  Google Scholar 

  • Thomas, T. D. and Crow, V. L. 1983. Mechanism of D(-)-lactic acid formation in Cheddar cheese. N.Z. J. Dairy Sci. Technol. 18, 131–141.

    CAS  Google Scholar 

  • Thomas, T. D. and Pearce, K. N. 1981. Influence of salt on lactose fermentation and proteolysis in Cheddar cheese. N.Z. J. Dairy Sci. Technol. 16, 253–259.

    CAS  Google Scholar 

  • Tinson, W., Hillier, A. J. and Jago, G. R. 1982. Metabolism of Streptococcus thermophilus 1. Utilization of lactose, glucose and galactose. Aust. J. Dairy Technol. 37, 8–13.

    CAS  Google Scholar 

  • Trieu-Cuot, P. and Gripon, J. C. 1982. A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis. J. Dairy Res. 49, 501–510.

    CAS  Google Scholar 

  • Turner, K. W., Morris, H. A. and Martley, F. G. 1983. Swiss-type Cheese II. The role of thermoduric lactobacilli in sugar fermentation. N.Z. J. Dairy Sci. Technol. 18, 117–123.

    CAS  Google Scholar 

  • Turner, K. W. and Thomas, T. D. 1980. Lactose fermentation in Cheddar cheese and the effect of salt. N.Z. J. Dairy Sci. Technol. 15, 265–276.

    CAS  Google Scholar 

  • Umemoto, Y. and Sato, Y. 1975. Relation of Cheddar cheese ripening to bacterial lipolysis. Agr. Biol Chem. 39, 2115–2122.

    CAS  Google Scholar 

  • Ustunol, Z. and Brown, R. J. 1985. Effects of heat treatment and posttreatment holding time on rennet clotting of milk. J. Dairy Sci. 68, 526–530.

    Google Scholar 

  • Van den Berg, G., Hup, G., Stadhouders, J. and de Vries, E. 1980. Rapport R112. Application of the “Bactotherm” process (self-desludging bactofuge, Type MRPX 314 SGV, in combination with bactofugate sterilizer) in the manufacture of Gouda cheese. Technological effects on cheese manufacture and methods of controlling butyric acid fermentation. Bedrijven van het Nederlands Institute voor Zvivelonderzoek.

    Google Scholar 

  • Van Slyke, L. L. and Price, W. V. 1952. Changes during the ripening of Cheddar cheese. In:Cheese, 2nd ed. Orange Judd Pub. Co., New York, pp. 318–333.

    Google Scholar 

  • Visser, S., Hup, G., Exterkate, F. A. and Stadhouders, J. 1983. Bitter flavor in cheese. 2. Model studies on the formation and degradation of bitter peptides by proteolytic enzymes from calf rennet, starter cells and starter cell fractions. Neth. Milk Dairy J. 37, 169–180.

    CAS  Google Scholar 

  • Visser, S., Slangen, K. J., Hup, G. and Stadhouders, J. 1983. Bitter flavor in cheese. 3. Comparative gel-chromatographic analysis of hydrophobic peptide fractions from twelve Gouda type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris strain H.P. Neth. Milk Dairy J. 37, 181–192.

    CAS  Google Scholar 

  • Walstra, P. and Jenness, R. 1984. Dairy Chemistry and Physics. John Wiley and Sons, New York.

    Google Scholar 

  • Walstra, P., van Dijk, J. M. and Geurts, T. J. 1985. The syneresis of curd. 1. General considerations and literature review. Neth. Milk Dairy J. 39, 209–246.

    Google Scholar 

  • Wilster, G. H. 1980. Practical Cheesemaking. Oregon State University Book Stores, Inc., Corvalis, Ore.

    Google Scholar 

  • Woo, A. H., Kollodge, S. and Lindsay, R. C. 1984. Quantification of major free fatty acids in several cheese varieties. J. Dairy Sci. 67, 874–878.

    CAS  Google Scholar 

  • Woo, A. H. and Lindsay, R. C. 1984. Concentrations of major free fatty acids and flavor development in Italian cheese varieties. J. Dairy Sci. 67, 960–968.

    CAS  Google Scholar 

Download references

Authors
  1. Rodney J. Brown
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C. A. Ernstrom
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mark E. Johnson
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, USA

    Noble P. Wong

  2. Department of Biochemistry, University of Minnesota, USA

    Robert Jenness

  3. Department of Chemistry and Biochemistry, University of Maryland, USA

    Mark Keeney

  4. Department of Food Science, University of Wisconsin, USA

    Elmer H. Marth

Rights and permissions

Reprints and permissions

Copyright information

© 1988 Van Nostrand Reinhold Company Inc.

About this chapter

Cite this chapter

Brown, R.J., Ernstrom, C.A., Johnson, M.E. (1988). Milk-Clotting Enzymes and Cheese Chemistry. In: Wong, N.P., Jenness, R., Keeney, M., Marth, E.H. (eds) Fundamentals of Dairy Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7050-9_12

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-7050-9_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-0-442-20489-1

  • Online ISBN: 978-1-4615-7050-9

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation