Influence of pH on retention of camel chymosin in curd

Mette Winther Børsting; Karsten B. Qvist; Ylva Margareta Ardö

doi:10.1016/j.idairyj.2014.01.001

Influence of pH on retention of camel chymosin in curd

Mette Winther Børsting^*, Karsten B. Qvist, Ylva Margareta Ardö

^*Corresponding author for this work

Dairy, Meat and Plant Product Technology

10 Citations (Scopus)

Abstract

Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin. Milk at five different pH levels was coagulated with same coagulant activity of each chymosin and centrifuged. Chymosin activity in whey was determined using the synthetic peptide Pro-Thr-Glu-Phe-(NO₂-Phe)-Arg-Leu as substrate and HPLC analysis of the resulting product. Camel chymosin had 2.7 times lower activity in milk than bovine chymosin at the same coagulation activity. The retention of camel chymosin in curd was rather constant at ∼20% between pH 6.65 and 6.00, while it increased almost linear from 2 to 21% for bovine chymosin. The lower pH dependence for retention of camel chymosin than of bovine chymosin may be explained by a lower negative charge of the camel chymosin molecule.

Original language	English
Journal	International Dairy Journal
Volume	38
Issue number	2
Pages (from-to)	133-135
Number of pages	2
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2014.01.001
Publication status	Published - 1 Oct 2014

Access to Document

10.1016/j.idairyj.2014.01.001

Cite this

@article{cc9fa8b9263a4aeabde77869b0c0204e,

title = "Influence of pH on retention of camel chymosin in curd",

abstract = "Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin. Milk at five different pH levels was coagulated with same coagulant activity of each chymosin and centrifuged. Chymosin activity in whey was determined using the synthetic peptide Pro-Thr-Glu-Phe-(NO2-Phe)-Arg-Leu as substrate and HPLC analysis of the resulting product. Camel chymosin had 2.7 times lower activity in milk than bovine chymosin at the same coagulation activity. The retention of camel chymosin in curd was rather constant at ∼20% between pH 6.65 and 6.00, while it increased almost linear from 2 to 21% for bovine chymosin. The lower pH dependence for retention of camel chymosin than of bovine chymosin may be explained by a lower negative charge of the camel chymosin molecule.",

author = "B{\o}rsting, {Mette Winther} and Qvist, {Karsten B.} and Ard{\"o}, {Ylva Margareta}",

note = "8th NIZO Dairy Conference",

year = "2014",

month = oct,

day = "1",

doi = "10.1016/j.idairyj.2014.01.001",

language = "English",

volume = "38",

pages = "133--135",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Influence of pH on retention of camel chymosin in curd

AU - Børsting, Mette Winther

AU - Qvist, Karsten B.

AU - Ardö, Ylva Margareta

N1 - 8th NIZO Dairy Conference

PY - 2014/10/1

Y1 - 2014/10/1

N2 - Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin. Milk at five different pH levels was coagulated with same coagulant activity of each chymosin and centrifuged. Chymosin activity in whey was determined using the synthetic peptide Pro-Thr-Glu-Phe-(NO2-Phe)-Arg-Leu as substrate and HPLC analysis of the resulting product. Camel chymosin had 2.7 times lower activity in milk than bovine chymosin at the same coagulation activity. The retention of camel chymosin in curd was rather constant at ∼20% between pH 6.65 and 6.00, while it increased almost linear from 2 to 21% for bovine chymosin. The lower pH dependence for retention of camel chymosin than of bovine chymosin may be explained by a lower negative charge of the camel chymosin molecule.

AB - Retained coagulant in cheese initiates casein breakdown and influences cheese structure and flavour formation. This study investigated the influence of milk pH on retention of camel chymosin in curd and compared it with bovine chymosin. Milk at five different pH levels was coagulated with same coagulant activity of each chymosin and centrifuged. Chymosin activity in whey was determined using the synthetic peptide Pro-Thr-Glu-Phe-(NO2-Phe)-Arg-Leu as substrate and HPLC analysis of the resulting product. Camel chymosin had 2.7 times lower activity in milk than bovine chymosin at the same coagulation activity. The retention of camel chymosin in curd was rather constant at ∼20% between pH 6.65 and 6.00, while it increased almost linear from 2 to 21% for bovine chymosin. The lower pH dependence for retention of camel chymosin than of bovine chymosin may be explained by a lower negative charge of the camel chymosin molecule.

U2 - 10.1016/j.idairyj.2014.01.001

DO - 10.1016/j.idairyj.2014.01.001

M3 - Journal article

SN - 0958-6946

VL - 38

SP - 133

EP - 135

JO - International Dairy Journal

JF - International Dairy Journal

IS - 2

ER -

Influence of pH on retention of camel chymosin in curd

Abstract

Access to Document

Fingerprint

Cite this