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Critical reactions in ripening of cheeses

A kinetic analysis

  • Session 1 Thermal, Chemical, and Biological Processing
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Abstract

A mathematical model has been developed for the key reactions taking place during cheese ripening. It includes growth and lysis of cells in the cheese matrix, cell-wall bound proteinases and intracellular peptidases that are released into cheese upon cell lysis, and the production of peptides and amino acids from casein in cheese. The model parameters have been estimated using published experimental data for cheddar cheese, and model simulations have been conducted to suggest effective means of reducing ripening times of cheeses. The time required for ripening of cheeses can be significantly reduced by carefully controlling the cell numbers at the beginning of cheese ripening and their proteinase and peptidase activities.

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Abbreviations

A:

amount of casein/g of cheese, mg/g

b11 :

growth associated lactic acid formation, mg lactic acid/cfu

b12 :

nongrowth-associated lactic acid formation rate, mg lactic add/(cfu·day)

B:

amount of dipeptides/g of casein, mg/g

C:

amount of amino acids/g cheese, mg/g

e1 :

specific proteinase activity relative to that at the beginning of ripening

e1, o :

units of proteinase/cell at the beginning of ripening, U/cfu

E1 :

proteinase activity in the cheese matrix, U/g cheese

E2 :

dipeptidase activity in the cheese matrix, U/g cheese

k1 :

specific rate of degradation of proteinases, day−1

k2 :

specific rate of degradation of extracellular peptidases, day−1

kl :

specific rate of lysis of cells in cheese matrix, day−1

KA :

Michaelis-Menten constant for proteinase activity, mg/g

KB :

Michaelis-Menten constant for dipeptidase activity, mg/g

K1 :

Monod’s constant for cell growth on lactose, mg/g

L:

amount of lactose in cheese, mg lactose/g cheese

t:

ripening time, h

U:

amount of enzyme that gives rise to 1 Μmol product/min; also unit function

Vb :

maximum dipeptidase activity, mg amino acids/(U·day)

Vf :

maximum proteinase activity, mg casein/(U·day)

X:

number of cells in cheese, cfu/g cheese

Yx :

yield of cells on lactose, cfu/mg lactose

Yp :

yield of lactic acid on lactose, mg lactic acid/mg lactose

α1 :

proteinase activity in the cells, U/cfu

α2 :

dipeptidase activity/cell, U/cfu

Μm :

maximum specific growth rate of cells, day−1

intra:

intracellular amount/cell

total:

total amount/g cheese block

crit:

critical value

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Authors and Affiliations

  1. Chemical Engineering Department, University of Missouri (MU), W2030 Engineering Building East, 65211, Columbia, MO

    Joong K. Kim, George W. Preckshot & Rakesh K. Bajpai

  2. Department of Chemical Engineering, University of Durban, Cape Town, South Africa

    Maciej Starzak

  3. Department of Food Science and Human Nutrition, University of Missouri, Columbia, MO

    Robert Marshall

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  1. Joong K. Kim
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  2. Maciej Starzak
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  5. Rakesh K. Bajpai
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Kim, J.K., Starzak, M., Preckshot, G.W. et al. Critical reactions in ripening of cheeses. Appl Biochem Biotechnol 45, 51–68 (1994). https://doi.org/10.1007/BF02941787

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