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Inhibition of rennet activity in cheese using equine blood serum

Inhibition de l’activité de la présure dans les fromages par le sérum sanguin de cheval

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Dairy Science & Technology

Abstract

The objective of this study was to inactivate chymosin in Cheddar-type cheese curd using equine blood serum. This blood serum was added (0.1–2%, v/v) to cheesemilk at 15 °C after completion of the first phase of renneting and before aggregation of the rennet-altered casein micelles, to inhibit the residual coagulant in Cheddar-type cheeses. Throughout ripening the level of pH 4.6-soluble nitrogen expressed as a percentage of total nitrogen was significantly higher in the control cheeses than in experimental cheeses and was about twice that of the experimental cheeses after ripening for 180 days. During ripening, there was almost no hydrolysis of αs1-casein in the cheeses made from milk containing 0.25–2% blood serum. Throughout ripening there were large quantitative differences between the peptide profiles of control and experimental cheeses. The results of this study suggest that the addition of equine blood serum to cheesemilk (0.25–2%) was very effective at inhibiting the residual chymosin activity in Cheddar-type cheeses during ripening; the activity of plasmin remained unaffected by the added blood serum. This study describes an easy and effective method for producing cheese curd free from residual coagulant activity, which will help to study the separate roles of the coagulant and other proteolytic enzymes in cheese ripening.

Abstract

15 °C (0.1 ∼ 2%, v/v) pH 4.6 (SN/TN) 180 d SN/TN 2 0.25% ∼ 2% αS1

Résumé

L’objectif de cette étude était d’inactiver la chymosine dans le caillé de fromage de type Cheddar par du sérum sanguin de cheval. Du sérum sanguin de cheval a été ajouté (0,1 à 2 % v/v) au lait destiné à la fabrication du fromage à une température de 15 °C après la prise et avant l’agrégation des micelles de caséine modifiées par la présure, afin d’inhiber l’agent coagulant résiduel dans les fromages de type Cheddar. Tout au long de l’affinage, le niveau d’azote soluble à pH 4,6 sur l’azote total (SN/TN) était significativement plus élevé dans les fromages témoins et était environ deux fois plus élevé que celui des fromages expérimentaux après 180 jours. Durant l’affinage, il n’y avait pratiquement aucune hydrolyse de la caséine αs1 dans les fromages fabriqués à partir de lait contenant de 0,25 à 2 % de sérum sanguin. Au cours de l’affinage, de grandes différences quantitatives étaient observées entre les profils peptidiques des fromages témoins et expérimentaux. Les résultats de cette étude suggèrent que l’addition de sérum sanguin de cheval au lait de fromagerie (0,25–2 %) se montrait un moyen efficace pour inhiber l’activité de la chymosine résiduelle dans les fromages de type Cheddar au cours de l’affinage; l’activité de la plasmine restait inchangée. Cette étude décrit une méthode simple et efficace pour produire des caillés de fromage sans activité coagulante résiduelle, qui permettra d’étudier les rôles réciproques du coagulant et des autres enzymes protéolytiques au cours de l’affinage du fromage.

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Authors and Affiliations

  1. Department of Food and Nutritional Sciences, University College, Cork, Ireland

    Nidhi Bansal, Patrick F. Fox & Paul L. H. McSweeney

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  1. Nidhi Bansal
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  2. Patrick F. Fox
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  3. Paul L. H. McSweeney
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Correspondence to Nidhi Bansal.

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Bansal, N., Fox, P.F. & McSweeney, P.L.H. Inhibition of rennet activity in cheese using equine blood serum. Dairy Sci. Technol. 90, 673–685 (2010). https://doi.org/10.1051/dst/2010029

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