Enzymes in Cheese Ripening

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Enzymes in Cheese Ripening. / Ardö, Ylva.

Agents of Change: Enzymes in Milk and Dairy Products. red. / Alan L. Kelly; Lotte Bach Larsen. Springer, 2021. s. 363-395 (Food Engineering Series).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Ardö, Y 2021, Enzymes in Cheese Ripening. i AL Kelly & LB Larsen (red), Agents of Change: Enzymes in Milk and Dairy Products. Springer, Food Engineering Series, s. 363-395. https://doi.org/10.1007/978-3-030-55482-8_15

APA

Ardö, Y. (2021). Enzymes in Cheese Ripening. I A. L. Kelly, & L. B. Larsen (red.), Agents of Change: Enzymes in Milk and Dairy Products (s. 363-395). Springer. Food Engineering Series https://doi.org/10.1007/978-3-030-55482-8_15

Vancouver

Ardö Y. Enzymes in Cheese Ripening. I Kelly AL, Larsen LB, red., Agents of Change: Enzymes in Milk and Dairy Products. Springer. 2021. s. 363-395. (Food Engineering Series). https://doi.org/10.1007/978-3-030-55482-8_15

Author

Ardö, Ylva. / Enzymes in Cheese Ripening. Agents of Change: Enzymes in Milk and Dairy Products. red. / Alan L. Kelly ; Lotte Bach Larsen. Springer, 2021. s. 363-395 (Food Engineering Series).

Bibtex

@inbook{9a03931029274b7ab4d51bec9b5dd5d8,
title = "Enzymes in Cheese Ripening",
abstract = "This comprehensive review discusses crucial enzymes involved in cheese ripening, from the first attacks on lactose, casein and fat to the final formation of aroma compounds. A critical evaluation of scientific results obtained worldwide over several decades reveals a high number of important enzymatic pathways that could be possible to influence during cheese-making. Some examples of the activities described follow. Different mechanisms of primary proteolysis in cheese produced with coagulants of different sources influence cheese texture and flavour differently. Enhanced plasmin activity increases the total amount of free amino acids in cheese indirectly by producing peptides for further microbial processing. Enzymes catalyse formation of γ-glutamic acid peptides that contribute to umami and kokumi sensations. The activity of several hydrolytic enzymes, e.g., esterases, phosphatases and peptidases show a reversal of activity in long-ripened cheeses with very low water activity, and so they produce water molecules instead of using them, and in these reactions specific flavour compounds are formed. Low redox potential and lack of oxidised cofactors in cheese limit enzymatic activities involved in formation of flavour compounds.",
author = "Ylva Ard{\"o}",
year = "2021",
doi = "10.1007/978-3-030-55482-8_15",
language = "English",
isbn = "978-3-030-55481-1",
series = "Food Engineering Series",
publisher = "Springer",
pages = "363--395",
editor = "Kelly, {Alan L.} and Larsen, {Lotte Bach}",
booktitle = "Agents of Change",
address = "Switzerland",

}

RIS

TY - CHAP

T1 - Enzymes in Cheese Ripening

AU - Ardö, Ylva

PY - 2021

Y1 - 2021

N2 - This comprehensive review discusses crucial enzymes involved in cheese ripening, from the first attacks on lactose, casein and fat to the final formation of aroma compounds. A critical evaluation of scientific results obtained worldwide over several decades reveals a high number of important enzymatic pathways that could be possible to influence during cheese-making. Some examples of the activities described follow. Different mechanisms of primary proteolysis in cheese produced with coagulants of different sources influence cheese texture and flavour differently. Enhanced plasmin activity increases the total amount of free amino acids in cheese indirectly by producing peptides for further microbial processing. Enzymes catalyse formation of γ-glutamic acid peptides that contribute to umami and kokumi sensations. The activity of several hydrolytic enzymes, e.g., esterases, phosphatases and peptidases show a reversal of activity in long-ripened cheeses with very low water activity, and so they produce water molecules instead of using them, and in these reactions specific flavour compounds are formed. Low redox potential and lack of oxidised cofactors in cheese limit enzymatic activities involved in formation of flavour compounds.

AB - This comprehensive review discusses crucial enzymes involved in cheese ripening, from the first attacks on lactose, casein and fat to the final formation of aroma compounds. A critical evaluation of scientific results obtained worldwide over several decades reveals a high number of important enzymatic pathways that could be possible to influence during cheese-making. Some examples of the activities described follow. Different mechanisms of primary proteolysis in cheese produced with coagulants of different sources influence cheese texture and flavour differently. Enhanced plasmin activity increases the total amount of free amino acids in cheese indirectly by producing peptides for further microbial processing. Enzymes catalyse formation of γ-glutamic acid peptides that contribute to umami and kokumi sensations. The activity of several hydrolytic enzymes, e.g., esterases, phosphatases and peptidases show a reversal of activity in long-ripened cheeses with very low water activity, and so they produce water molecules instead of using them, and in these reactions specific flavour compounds are formed. Low redox potential and lack of oxidised cofactors in cheese limit enzymatic activities involved in formation of flavour compounds.

U2 - 10.1007/978-3-030-55482-8_15

DO - 10.1007/978-3-030-55482-8_15

M3 - Book chapter

AN - SCOPUS:85101177063

SN - 978-3-030-55481-1

T3 - Food Engineering Series

SP - 363

EP - 395

BT - Agents of Change

A2 - Kelly, Alan L.

A2 - Larsen, Lotte Bach

PB - Springer

ER -

ID: 260039430