PMID- 12617398
OWN - NLM
STAT- MEDLINE
DCOM- 20030404
LR  - 20190922
IS  - 0022-0299 (Print)
IS  - 0022-0299 (Linking)
VI  - 70
IP  - 1
DP  - 2003 Feb
TI  - A preliminary study on the effect of adding yeast extract to cheese curd on 
      proteolysis and flavour development of reduced-fat Cheddar.
PG  - 99-103
AB  - Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat 
      Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in 
      Cheddar cheese is suppressed by pasteurization of milk and the hostile 
      environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 
      kg standardized milk on two occasions. After milling, the curd was divided into 
      two portions, C and E. To control portion, C, salt was added at normal levels. A 
      mixture of salt and yeast extract was added to the experimental, E. The cheeses 
      were ripened for 7 months at 8 degrees C and assessed for proteolysis and NSLAB 
      growth during ripening. Mean % moisture, fat, protein, salt and pH were 40.6, 
      20.5, 31.1, 1.72 and 5.22 respectively, in E cheeses, and 39.5, 20.5, 30.9, 1.68 
      and 5.22, respectively, in C cheese. NSLAB counts in E cheeses were 10(1), 10(3), 
      10(5) cfu/g compared with 0, 10(1), 10(4) cfu/g in C respectively, after 1, 7 and 
      30 d of ripening. After 60 d, cell densities of NSLAB were similar (approximately 
      10(6) cfu/g) in C and E cheese. Addition of yeast extract to curd affected 
      neither the electrophoretic patterns of cheese nor its water-soluble N content 
      during ripening. However, the total free amino acids were significantly higher in 
      E cheese than C cheese throughout ripening, suggesting faster secondary 
      proteolysis in the former cheeses. A 6-member trained descriptive panel evaluated 
      the cheese at 7 months and found that the E cheeses had higher intensities of 
      whey, fruity, sulphur, nutty, sweet and sour flavours, but had lower intensities 
      of brothy flavours as compared to C cheeses. Also, the E cheeses were perceived 
      to be more mature than corresponding C cheese. Results show that addition of 
      yeast extract to cheese curd is a promising method of enhancing flavour 
      development in ripened cheeses.
FAU - Shakeel-Ur-Rehman
AU  - Shakeel-Ur-Rehman
AD  - Dairy Products Technology Center, California Polytechnic State University, San 
      Luis Obispo, CA, 93407, USA.
FAU - Farkye, Nana Y
AU  - Farkye NY
FAU - Vedamuthu, Ebenezer R
AU  - Vedamuthu ER
FAU - Drake, Mary A
AU  - Drake MA
LA  - eng
PT  - Journal Article
PL  - England
TA  - J Dairy Res
JT  - The Journal of dairy research
JID - 2985125R
RN  - 0 (Lipids)
RN  - 0 (Proteins)
RN  - EC 3.4.- (Endopeptidases)
SB  - IM
MH  - Cheese/analysis/*microbiology
MH  - Colony Count, Microbial
MH  - Electrophoresis, Polyacrylamide Gel
MH  - *Endopeptidases/*metabolism
MH  - Fermentation
MH  - Food Technology
MH  - Humans
MH  - Hydrogen-Ion Concentration
MH  - Lactobacillus/*growth & development
MH  - Lipids/analysis
MH  - Proteins/analysis
MH  - Saccharomyces cerevisiae/*metabolism
MH  - *Taste
EDAT- 2003/03/06 04:00
MHDA- 2003/04/05 05:00
CRDT- 2003/03/06 04:00
PHST- 2003/03/06 04:00 [pubmed]
PHST- 2003/04/05 05:00 [medline]
PHST- 2003/03/06 04:00 [entrez]
AID - 10.1017/s0022029902005861 [doi]
PST - ppublish
SO  - J Dairy Res. 2003 Feb;70(1):99-103. doi: 10.1017/s0022029902005861.