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KMID : 1007519940030020077
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Food Science and Biotechnology
1994 Volume.3 No. 2 p.77 ~ p.82
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Proteolytic Characteristics of Tilsiter Cheese Made with Bacteriophage-Resistant Mutants of Lactococcus lactis ssp. cremoris S10
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Bae In-Hyu
Park Jeong-Ro
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Abstract
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Proteolytic characteristics of Tilsiter cheeses mad with phage-resistant mutants (PRM) of Lactococcus lactis ssp. cremoris S10 was investigated. During maturation period of 10 weeks, the levels of both soluble nitrogen in 12% trichloroacetic acid (TCA) and free amino nitrogen sojuble in 5% phosphotungstic acid(PTA) were higher in cheese made with R1, one of PRM, than in control and other experimental cheeses. Proteolytic patterns of cheese proteins after 8 weeks of maturation as determined by isoelectric focussing (IEF) showed that R1 has higher proteolytic activity for β-casein than any other experimental starter strain. The results suggest that R1, one of the PRM of Lc. lactis ssp. cremoris S10, which has high proteolytic activity as accelerate the cheese ripening and flavor development.
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