Current enzymatic milk fermentation procedures
Citations
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Cites background from "Current enzymatic milk fermentation..."
...…of forming isopeptide bonds between the γ-carboxyamide groups and the amino groups and thus can be used to induce cross-linking of food proteins (Beermann & Hartung, 2012; Lorenzen, Neve, Mautner, & Schlimme, 2002) or glycosylation plus cross-linking of casein or soybean proteins (Jiang &…...
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Cites background from "Current enzymatic milk fermentation..."
...Chymosin, the oldest and worldwide most used enzyme in the cheese-making industry, is obtained from calves’ rennet (Beermann and Hartung 2012; Jacob et al. 2011)....
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References
1,753 citations
"Current enzymatic milk fermentation..." refers background in this paper
...In contrary, cheeses produced with commercial animal rennet do not exhibit this flavour [4, 31]....
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...Aminopeptidase Flavour development in cheese and dairy products, accelerated cheese ripening Mould, bacteria [4]...
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...Moreover, these free fatty acids are involved in simple chemical reactions and were converted by the microbial population of the cheese, which initiates the synthesis of flavour components, like acetoacetate, flavour esters, lactones, beta-keto acids and methyl ketones [4]....
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...Compared to yeasts, bacterial strains are preferred as they offer higher activities, tend to have neutral or alkaline pH optima and are thermostable [4]....
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...Lipases (triacylglycerol hydrolases) catalyse the hydrolysis of long-chain triglycerides into free fatty acids and glycerols [3, 4]....
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567 citations
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"Current enzymatic milk fermentation..." refers background in this paper
...Microbial lipases are more stable compared to ones derived from plant or animal lipases and are suitable for insensitive production procedures with extraordinary pH values and temperatures [31, 32]....
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...In contrary, cheeses produced with commercial animal rennet do not exhibit this flavour [4, 31]....
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...Lipase-catalysed reactions can be classified into two main categories: hydrolysis and synthesis of esterification, interesterification, alcoholysis, acidolysis [31]....
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297 citations
"Current enzymatic milk fermentation..." refers background in this paper
...Rennet affects cheese curd coagulation and contributes to cheese ripening by slow protein degradation at the initial stage of the production [9]....
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