Influence ofchymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

LUCIANA COSTABEL; BERGAMINI CARINA,; LEILA POZZA; FACUNDO CUFFIA; MARIO CANDIOTI,; ERICA HYNES

Journal of Dairy Research

CAMBRIDGE UNIV PRESS

Lugar: Cambridge; Año: 2015 vol. 82 p. 375 - 384

0022-0299

In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56°C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 ºC. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1caseinwas slower in cheeses treated at 56°C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56°C than those cooked at 50°C. A significant influence from the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.