Influence of pH on retention of camel chymosin in curd

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Standard

Influence of pH on retention of camel chymosin in curd. / Børsting, Mette Winther; Qvist, Karsten B.; Ardö, Ylva Margareta.

I: International Dairy Journal, Bind 38, Nr. 2, 2014, s. 133-135.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Børsting, MW, Qvist, KB & Ardö, YM 2014, 'Influence of pH on retention of camel chymosin in curd', International Dairy Journal, bind 38, nr. 2, s. 133-135. https://doi.org/10.1016/j.idairyj.2014.01.001

APA

Børsting, M. W., Qvist, K. B., & Ardö, Y. M. (2014). Influence of pH on retention of camel chymosin in curd. International Dairy Journal, 38(2), 133-135. https://doi.org/10.1016/j.idairyj.2014.01.001

Vancouver

Børsting MW, Qvist KB, Ardö YM. Influence of pH on retention of camel chymosin in curd. International Dairy Journal. 2014;38(2):133-135. https://doi.org/10.1016/j.idairyj.2014.01.001

Author

Børsting, Mette Winther ; Qvist, Karsten B. ; Ardö, Ylva Margareta. / Influence of pH on retention of camel chymosin in curd. I: International Dairy Journal. 2014 ; Bind 38, Nr. 2. s. 133-135.

Bibtex

@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",
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",

}

RIS

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

Y1 - 2014

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

VL - 38

SP - 133

EP - 135

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 2

ER -

ID: 124047657