Proteolysis and Lipolysis of Goat Milk Cheese: Young W. Park

J. Dairy Sci. 84(E. Suppl.
):E84-E92
© The American Dairy Science Association, 2001.
Proteolysis and Lipolysis

of Goat Milk Cheese1
Young W. Park
Georgia Small Ruminant Research and Extension Center

College of Agriculture, Home Economics and Allied Programs
Fort Valley State University
Fort Valley, GA 31030-4313

ABSTRACT
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%Key words: & 1. ORIGIN AND VARIETIES
Abbreviation key: WSN . TCA-SN OF GOAT MILK CHEESES
. +/( TBA . ADV .

POV."
0 +

INTRODUCTION

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Vol. 84, E. Suppl., 2001 E84

SYMPOSIUM: SMALL RUMINANT RESEARCH: MILK AND DAIRY FOODS

Proteolysis During Manufacture

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2. PROTEOLYSIS IN CHEESE
Proteolysis Postmanufacture
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Proteolysis Before Manufacture 4 %53& 5&
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+ Desirable and Undesirable
! Proteolytic Agents in Cheese Ripening
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Vol. 84, E. Suppl., 2001 E85

PARK
MAJOR FACTORS INFLUENCING

THE RATE OF PROTEOLYSIS 7 ;9/
76
+ 36G%2:&
ANALYTICAL METHODS MEASURING
%6: 68 63&
PROTEOLYSIS IN CHEESE

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A &
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% ! &

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& %4552&
! A
Solubility of peptides in various solvents or precipitants.
Enzymes (rennet and chymosin) from the starter culture.

+
!
Į ;/ ! %9:&
%29& +
Enzymes from nonstarter and cheese milk (plasmin and
6G/%48&E 52%9;27&E
other native proteinases). /
55 %39&E 9 96 5 ;: ;9G+/(%64278;
! ȕ
82&E 6:G %87&E 8:G %53&E 7:G
/ Ȗ/
86G %85&E 6G %86&E:76G
!Į ;Į 9/
%88&
%6863&
Liberation of reactive functional groups.
Moisture level of curd. +

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! %7;& %27& +
#
$

%63&

%45&
pH of curd. +
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%66& +/(
Į ;/

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#

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Chromatographic methods. *
Salt-to-moisture ratio. #

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Į ; ȕ/
%98 34&E 4& " %59&E 5&
#A %77&
'/%2;:;4;55439&E6&
Aging time and temperature. +
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%;3 66&E 7&
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7$

;2 7/%4:&(
Electrophoresis. #
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%9:95587577& $
!

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3. LIPOLYSIS IN CHEESES
%5889& AND OTHER DAIRY PRODUCTS

Humidity. ) $
Lipolysis in Milk

%- & <

0
;6/ 76G - %/2 /;9& %43 56
%2:& + 8;& !
E86 Journal of Dairy Science

%453
566& %56 8; 82& + !

%;2

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+ Oxygen concentration. , "

+
+ "
%76&

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Induced lipolysis. #
= "
+ A;& " "
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%4;&
E4& Moisture content. + "
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%4;64&= "
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Spontaneous lipolysis . # :4 " %4;& (
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E 9& Antioxidant and pro-oxidant. (

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Microbial lipolysis. " %BHA&
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,

Analytical Methods Measuring
! %92& Lipolysis in Cheese
Free fatty acid (FFA) values. <<(
Factors Affecting Lipolysis A
and Lipid Oxidation in Cheese (
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+
$
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;6

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+ $ ! ; %6&+
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Free fatty acids.

!
+
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%57&+ '/ %9737&
" %4;& Thiobarbituric acid (TBA). + +,(

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%78& " " >"

%74& %&
Lipolytic microorganisms and enzymes. + +,( +
+,( %4;&
%5:& Peroxide value (POV). + >*

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+ %5& + >*

+
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! Micrococcus,
Microbacterium, Streptococcus, Lactobacillus
4. RESEARCH ON PROTEOLYSIS
Bacillus, Clostridium,
AND LIPOLYSIS IN GOAT MILK CHEESES
%73&
Temperature. + "
%4;& + Proteolysis of Goat Milk Cheeses
%;252& (
Storage time. ' "

"
(
%WSN&
" ()*

#)#(0@
Vol. 84, E. Suppl., 2001 E87

PARK
Plain soft
35
30 Pepper soft
25
Caciotta
WSN (%)
20
Monterey Jack
15
10 Goat Cheddar
5
Cow Cheddar
0
0 2 4 8 16 24 Ripened Cow
Aging period (wk) Cheddar
Figure 3. #)#(0@ /

Figure1. %K#& ? ;4/95' ;;:

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5/ 2 " + ȕ/ ț/ Ȗ;/ ȕ'0 Į'( + Į 9/
"
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/
;4/:7;295
' 2873
?
;4/:7;295
%89&
%52&
K#%P
H::;& /

+
%PH::;&
NPN or TCA-SN. +

5/ 2+
K# "
5
= ;499/

5

Figure 2. #)#(0@ / " %5258&
5;4/95' ;;: + K#
% &A,#(Į 9/Į ;/ȕ/ț +/(#
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WSN. ( 5/ 2 %58&
K# %P H ::;& // 5;4/ "
/ Į ;/ ȕ/
/ 7 %< ;& ( " / 99/
/9 4 K# / %58& +
" Į ;=/%;3& Į ;/

Table 1./ %&

2 ;94 6 Plain soft
/(# ()*
K# :74;LL :422 :465 5.5 Pepper soft
:879LL :75:LL :555
:378LL :733LL :662L 5 Caciotta
:375LL :38;LL :539
pH
+/(# :93; :475 Monterey Jack
4.5
:2:8L ::27
:349LL :699
:352LL :437 4 Goat Cheddar
:9;7
:23:LL 3.5 Cow Cheddar
:499
:594 0 2 4 8 16 24 Ripened Cow
;
?;336%52& Aging Period (wk) Cheddar
9
/
5;499/

Figure 4. +

4
+

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EK#A E()*A

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ELL ;G
5/ 2%58&
Table 2.K %K#& %)#+&

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# %& (& + #)#(0@
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* : 7 ;2 95

K#4 :::4;2 :::7;6 :::738 ::;:9

%5258&
)#+ 5
55;8 28;: ;72; 9469 =
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K#

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K# :::4;4 :::862 :::837 ::;;: " %+9&

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0 / ȕ/
7 " /
K# :::664 ::;33 ::946 ::926
)#+ 7;:7 2:79 4447 9::4 %Į /& %ȕ
//
K# :::98: :::339 ::;93 ::;63
/& +

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Table 3./ %&
Ȗ/ Ȗ9/%93&
%K#&
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# +
Ȗ/
0 /

5/ :428 5/ :393 K# %58 89&
;4/ :::7 ;4/ :279 Į ;/ 8:G ȕ/ +
99/ ::84 99/ :3:3 ! 8:" %3&
//

5 / :45:
5 / :8;3 + ȕ/
;4/ :2:2 ;4/ :762 ȕ=ȕ==ȕ
99/ :855 99/ :333LL === Ȗ/ %26& +
;
9
?;332%58& ȕ/%======&
+
K#Į ;//A:355 %34&
:264:334

LL# PH::; Rheological changes by proteolysis. =

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Į ;=

5
+
/ %84&
? 5/95 Į 9 Other reports on proteolysis of goat cheeses. =
/ " Į 9/ A
7 ;499/%89& !
%HP& %
Densitometric analysis. , &
" $
!%PH::6&
K#
!
! %,= 56
Vol. 84, E. Suppl., 2001 E89

PARK
Table 4./

#)#(0@ / ?
;
: 7 ;2 95

, ==J G== ==J G== ==J G== ==J G==
/
;Į 9 ::6:24 :37 :::M9 :M ::5:2 :47 :::5:7 ::6
9Į ; :::M :M :::M :M :::M :M :::M :M
4ȕ ;933; 2:7 5297 2:5 99;8 6;; ;6;; 467
5ț :::M :M
6Ȗ; ::3962 ;58 ::5;23 ;53 :8;94 946 ;:446 97;
2 ::;8:5 :67 :::M :M ::575 :6: ::756 :82
8 ::4578 :86 ::276 :49 :9239 ;5: :72:8 964
7 :2856 ;6: :::266 ::6 ::;42 :;;
3ȕ'0 :::463 ::4 ::;:2 ::6 ::;85 ::7
;: ::936 :;9 ::;:9 ::8 :::427 ::9
;;Į'( :;928 :45 :::873 ::5 :::42; ::4
?
;Į 9 ::;;58 :2; :::M :M ::;46 ;; ::;:6 ::3
9Į ; :::M :M :::M :M :::M :M :::M :M
4ȕ :2749 855 5988 633 8;44 8:7 5487 84:
5ț :::M :M :::M :M :::M :M :::M :M
6Ȗ; ::;3:2 :27 5944 ;64 :9747 ;:9 :;824 ;::
2 ::::82; :;: 963 99 :;899 2: :;;43 :43
8 ::;4;7 :2: ;87 ;4 :::2:5 :5 :::7:5 ::6
7 ::;;56 :58 6598 ;66 :;88: 8: ::;558 :85
3ȕ'0 :::;52 ::6 429 ;8 ::442 ;2 ::486 :;3
;:Į'( ::::857 ::4 389 47 ::757 93 ::64; :95
;
?;337%89&==A= E(A(,A+

9
+

7
Lipolysis and Lipid Oxidation of Goat milk Cheeses
+

6
/

5
"
()*
+,(
Plain soft >* (

%599/&
Pepper soft
4 Caciotta
ADV
Monterey Jack %:957;9;29:95&

3 Goat Cheddar 2J9J7 " %;2&
Cow Cheddar
Ripened Cow Cheddar pH and TBA. +
2
%PH::6&
1
/

%< 5& (
0 %PH::6&
0 2 4 8 16 24
" (
Aging Period (wk)

5/" /
5 %< 5& +
+,(%
& 95

Figure 5./
%()*&
%;2& 0

/ 5/ +,(

2" %58& +,( /
%;2&
POV. + >* ;2
%3:& + K#
>*
%
((& 9:
%P H %;2&( 2
::6&(( ! 56 >* 99/
= 3: 492G 5/%;2&
K# 9:2G ADV and Acid value. + ()* "

;6 %49& +

%< 6& + /
3:" ()* " ()*
Į ȕ/ %49& " "
/ 2 %52& =
%;2&

Į ; / N ? ) #
+3A3
"
99/ 9: /'I-/'?0 ;376@
5/ / N ? ) #
Other reports on lipolysis in goat cheeses.< +9:A;76
9; )(/<*I ;358+

/ ?)#4:A;26

99 ) )0;378+! 2432in
/ A / * ; < <" @
" %49&(

(#' '1I
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95 ? ' ;386 ( $

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<<( / /;:/;9/7 4 +
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;933;::& ?)#22A898
97 @ ? , ) I ' ;373(
$
+ 5 $

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%47& + 93 <P<<"0<< !/);33:

/ "

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84A785
4: <=(?-);375+

/ N?)#+
REFERENCES ;3A;5;
4; <>-;332 98997:in</ >-<
; ( K-K@;379= Ȝ )=PP

ȕ ?)#26A;86 49 < ? / ! ?! + -$ / 0! ;33:
9 ( /0$ N;364) , D
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# %& ',! 44 < ) ' 0 ;385 ( $

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/ ( / ?
42A;366 )- 5;A963
4 ( ? / K 'K ;379 = 45 <" < ;373 ?
" $ = / )#89A;483;5::
?)- 53A943 46 < @,I# ;387 D
5 (>(/ ;375 > ( ;5 ( > 28A434
( / K )/ 42 0 ( 0 > 0 * ;382
6 ( > / D # %(>/#& ;378 > +
= A =
/;968(>/ D # /=' ' ;9A9;
2 ( ?K'I/;372/ 48 0 #I-K #'+;385,

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#+9;A993 47 ?I-/' ;33;/
8 ( --'- ;332<
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7 , ( ;337 / 1#( = ' *= /0 *== ==A68667:
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3 , /(@,
$@N !;339 ==#
?)#5:A662

+ ( ? 5; /'/>?>D'0@' ;372@
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7A8; "
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ȕ , 94A2743 ;327;383?)#24A;2:6
;5 / ) K # ;379 '/ 52 ?PIPK;336@
/ /= <#+?;6A974 1
;6 /-/-( I#;339 # ?)#87A963792:7
*= D/0 *== =A 58 ? P I P K ;332 #)#(0@
43359: ?<#2;A53:535
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Vol. 84, E. Suppl., 2001 E91

PARK
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25 0 K( ) , @ @ ' ;383 = / N ? ) #

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#-- ;5A;6;;63 Streptococcus cremoris
89 P K P I ? ;337 / )?48A;7;
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Proteolysis and Lipolysis of Goat Milk Cheese: Young W. Park

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Proteolysis and Lipolysis of Goat Milk Cheese: Young W. Park

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J. Dairy Sci. 84(E. Suppl.