Effects of High Pressure on Proteolytic Enzymes in Cheese: Relationship with the Proteolysis of Ewe Milk Cheese

References 

1. Ávila M, Garde S, Gaya P, Medina M, Núñez M. Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese. J. Dairy Sci. 2006;89:2882–2893
   • Abstract
   • Full Text
   • Full-Text PDF (306 KB)
2. Casal V, Gómez R. Effect of high pressure on the viability and enzymatic activity of mesophilic lactic acid bacteria isolated from caprine cheese. J. Dairy Sci. 1999;82:1092–1098
   • Abstract
   • Full-Text PDF (162 KB)
3. Cheftel JC. Effect of high hydrostatic pressure on food constituents: An overview. In:  Balny C,  Hayashi R,  Heremans K,  Masson P editor. High Pressure and Biotechnology. Vol. 224:London, UK.: Coloque INSERM/John Libbey Eurotext; 1992;p. 195–209
4. Creamer LK, Zoerb HF, Olson NF, Richardson T. Surface hydrophobicity of α_s1-I, α_s1-casein A and B and its implications in cheese structure. J. Dairy Sci. 1982;65:902–906
   • Abstract
   • Full-Text PDF (483 KB)
5. Crow VL, Martley FG, Coolbear T, Roundhill SJ. The influence of phage-assisted lysis of Lactococcus lactis subsp. lactis ML8 on Cheddar cheese ripening. Int. Dairy J. 1995;5:451–472
6. Desmazeud MJ, Juge M. Charactérisation de l’activité protéolytique et fractionnement des dipeptidases et des aminopeptidases de Streptococcus thermophilus. Lait. 1976;553–554:241–260
7. Folkertsma B, Fox PF. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J. Dairy Res. 1992;59:217–224
8. Fox PF. Acceleration of cheese ripening. Food Biotechnol. 1989;2:133–185
9. Fox PF, Law JP, McSweeney LH, Wallace J. Biochemistry of cheese ripening. In:  Fox PF editors. Cheese: Chemistry, Physics and Microbiology. 2nd ed.. London, UK.: Chapman and Hall; 1993;p. 389–438
10. Fox PF, McSweeney PLH. Proteolysis in cheese. Food Rev. Int. 1996;12:457–509
11. González del Llano D, Polo MC, Ramos M. Study of proteolysis in artisanal cheeses: High performance liquid chromatography of peptides. J. Dairy Sci. 1995;78:1018–1024
    • Abstract
    • Full-Text PDF (513 KB)
12. Huppertz T, Fox PF, Kelly AL. Susceptibility of plasmin and chymosin in Cheddar cheese to inactivation by high pressure. J. Dairy Res. 2004;71:496–499
    • MEDLINE
13. Hurley MJ, O’Driscoll BM, Kelly AL, McSweeney PLH. Novel assay for the determination of residual coagulant activity in cheese. Int. Dairy J. 1999;9:553–558
14. IDF. Cheese and processed cheese. Determination of the total solids content. Standard 4 A. Int. Dairy Fed.. Belgium: Brussels; 1982;
15. IDF. Milk determination of the total nitrogen content. Standard 20B. Int. Dairy Fed.. Belgium: Brussels; 1993;
16. Juan B, Ferragut V, Guamis B, Buffa M, Trujillo AJ. Proteolysis of high pressure-treated ewe's milk cheese. Milchwissenschaft. 2004;59:616–619
17. Kolakowski P, Reps A, Babuchowski A. Characteristics of pressurised ripened cheeses. Pol. J. Food Nutr. Sci. 1998;7:473–482
18. Krasowska M, Reps A, Jankowska A. Effect of high pressures on the activity of selected strains of lactic acid bacteria. Milchwissenschaft. 2005;60:382–385
19. Kuchroo NC, Fox PF. Soluble nitrogen in cheese: Comparison of extraction procedures. Milchwissenschaft. 1982;37:331–334
20. Kunugi S. Modification of biopolymer functions by high pressure. Prog. Polym. Sci. 1993;18:805–838
21. Malone AS, Shellhammer TH, Courtney PD. Effects of high pressure on the viability, morphology, lysis and cell wall activity of Lactococcus lactis subsp. cremoris. Appl. Environ. Microbiol. 2002;68:4357–4363
    • MEDLINE
22. Malone AS, Wick C, Shellhammer TH, Courtney PD. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. J. Dairy Sci. 2003;86:1139–1146
    • Abstract
    • Full Text
    • Full-Text PDF (194 KB)
23. Marcos A, Fernández-Salguero J, Esteban MA. Hidrólisis relativa de las caseínas del queso tipo Manchego maduro y primeros productos de su degradación proteolítica. Arch. Zootec. 1978;27:341–350
24. McSweeney PLH, Fox PF. Characterizaton of proteolysis in cheese during ripening. Lait. 1997;77:41–76
25. Messens W, Dewettinck K, Van Camp J, Huyghebaert A. High pressure brining of Gouda cheese and its effect on the cheese serum. Lebensm. Wiss. Technol. 1998;31:552–558
26. Messens W, Estepar-Garcia J, Dewettinck K, Huyghebaert A. Proteolysis of high-pressure-treated Gouda cheese. Int. Dairy J. 1999;9:775–782
27. Messens W, Foubert I, Dewettinck K, Huyghebaert A. Proteolysis of a high-pressure-treated smear-ripened cheese. Milchwissenschaft. 2000;55:328–332
28. O’Reilly C, O’Connor PM, Murphy PM, Kelly AL, Beresford TP. The effect of exposure to pressure of 50MPa on Cheddar cheese ripening. Innov. Food Sci. Emerg. Technol. 2000;1:109–117
29. O’Reilly CE, Kelly AL, Murphy PM, Beresford TP. High pressure treatment: Applications in cheese manufacture and ripening. Trends Food Sci. Technol. 2001;12:51–59
30. O’Reilly C, O’Connor PM, Murphy PM, Kelly AL, Beresford TP. Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese. Int. Dairy J. 2002;12:915–922
31. O’Reilly CE, Kelly AL, Oliveira JC, Murphy PMM, Auty AE, Beresford TP. Effect of varying high-pressure treatment conditions on acceleration of ripening of Cheddar cheese. Innov. Food Sci. Emerg. Technol. 2003;4:277–284
32. Rampilli M, Raja V. Observations on residual plasmin and plasminogen activities in cheese. Sci. Tecn. Latt. Cas. 1998;49:341–350
33. Recio I, Olieman C. Determination of denatured serum proteins in the casein fraction of heat-treated milk by capillary zone electrophoresis. Electrophoresis. 1996;17:1228–1233
    • MEDLINE
34. Reps, A., P. Kolakowski, K. Wisniewska, and F. Dajnowiec. 1998. The effect of high pressure on microorganisms and enzymes of ripening cheeses. Pages 265–270 in High Pressure Food Science. R. Soc. Chem. Biosci. Chem., Cambridge, UK.
35. Reps A, Kolakowski P, Wisniewska K, Krasowska M. The effect of high pressures on proteolytic enzymes in ripened cheeses. Milchwissenschaft. 2003;58:138–140
36. Saldo JP, McSweeney LH, Sendra E, Kelly AL, Guamis B. Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening. Int. Dairy J. 2002;12:35–44
37. Scollard PG, Beresford TP, Needs EC, Murphy PM, Kelly AL. Plasmine activity, β-lactoglobulin denaturation and proteolysis in high pressure treated milk. Int. Dairy J. 2000;10:835–841
38. Sendra E, Saldo J, Capellas M, Guamis B. Decrease of free amino acids in high-pressure treated cheese. High Pressure Res. 2000;19:423–426
39. Sousa MJ, Ardõ Y, McSweeney PLH. Advances in the study of proteolysis during cheese ripening. Int. Dairy J. 2001;11:327–345
40. Tan PST, Chapot-Chartier MP, Pos KM, Rousseau M, Boquien CY, Gripon JC, et al. Localization of peptidases in lactococci. Appl. Environ. Microbiol. 1992;58:285–290
41. Trujillo AJ, Capellas M, Buffa M, Royo C, Gervilla R, Felipe X, et al. Application of high pressure treatment for cheese production. Food Res. Int. 2000;33:311–316
42. Trujillo AJ, Guamis B, Carretero C. A procedure for the manufacture of goat milk cheese with controlled-microflora by means of high hydrostatic pressure. Food Chem. 2000;69:73–79
43. Trujillo AJ, Pavia M, Ferragut V, Casals I, Guamis B. Analysis of proteins in milk and cheese by capillary zone electrophoresis. Recent Research Developments in Agricultural and Food Chemistry. Research Signpost. Vol 4. Part II. Trivandrum, India: S. G. Pandalai; 2000;Pages 239–255
44. Wick C, Nienaber U, Anggraeni O, Shellhammer TH, Courtney PD. Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure. J. Dairy Res. 2004;71:107–115
    • MEDLINE
45. Wilkinson MG. In:  Fox PF editors. Cheese: Chemistry, Physics and Microbiology. Vol. 1:Gaithersburg, MD: Aspen Publishers Inc.; 1999;
46. Wilkinson MG, Kilcawley KN. Mechanisms of incorporation and release of enzymes into cheese during ripening. Int. Dairy J. 2005;15:817–830