Proteolysis Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

Rui Xiang Zhao; Si Hai Lu; Hua Di Sun; Sheng Yang Niu; Fei Zhang

doi:10.4028/www.scientific.net/AMR.396-398.1293

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 396-398Proteolysis Characterization of Low- and Full-Fat...

Proteolysis Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

Abstract:

Abstract. Low- and full-fat cheeses were fermented by Lactobacillus acidophilus and adjunct cultures Streptococcus thermophilus. After ripening for 90d at 4°C, the protein had been proteolysed in different degrees. The results showed that protein content of low- and full-fat cheese were all decreased after 90 d ripened, which the low-fat cheese was 40.45% and full-fat cheese was 28.68%. The soluble nitrogen contents at pH 4.6 (pH 4.6 SN) were 4.97% and 3.88%, and 12% (w/v) trichloracetic acid soluble nitrogen (12% TCA-SN) were 5.17% and 3.74% in low- and full-fat cheese respectively. After ripening for 90d at 4°C it was found that a part of protein in cheese were degraded into amino acids determined by automatic amino acid analyzer, total amino acids contents in low- and full-fat cheese were 29.17 mg•100g-1 and 16.02 mg•100g-1, respectively.

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Periodical:

Advanced Materials Research (Volumes 396-398)

Pages:

1293-1296

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.396-398.1293

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Online since:

November 2011

Authors:

Rui Xiang Zhao, Si Hai Lu, Hua Di Sun, Sheng Yang Niu, Fei Zhang

Keywords:

Cheese, Lactobacillus acidophilus, Proteolysis

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References

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