Protein cheese

In traditional cooking of proteinaceous foods, the fundamental difference between Western and Oriental cultures is that the former cooks proteins with unseasoned fats and the latter cooks with many kinds of traditional seasonings that have tastes of amino acids. Western cultures have some traditional foods with amino acid taste such as cheese. Protein hydrolysates are popular as seasonings (225). 

The book assumes a knowledge of chemistry and biochemistry but not of dairy chemistry. As the title suggests, the book has a stronger biochemical orientation than either Principles of Dairy Chemistry or Dairy Chemistry and Physics. In addition to a fairly in-depth treatment of the chemistry of the principal constituents of milk, i.e. water, lactose, lipids, proteins (including enzymes), salts and vitamins, various more applied aspects are also covered, e.g. heat-induced changes, cheese, protein-rich products and the applications of enzymes in dairy technology. The principal physical properties are also described. 

Traditionally, milk was paid for mainly on the basis of its fat content but milk payments are now usually based on the content of fat plus protein. Specifications for many dairy products include a value for protein content. Changes in protein characteristics, e.g. insolubility as a result of heat denaturation in milk powders or the increasing solubility of cheese proteins during ripening, are industrially important features of these products. 

Grappin, R., Rank, T. C. and Olson, N. F. 1985. Primary proteolysis of cheese proteins during ripening. A review. J. Dairy Sci. 68, 531-540. 

Acid proteases probably also play a role in the breakdown of cheese proteins by species of Fenicillia used to produce blue cheeses (Roquefort, Stilton, Danish Blue) and soft cheeses (Camembert, Brie, etc.). The curds are inoculated with spore preparations of the appropriate mold. The growing mold then converts the curd into the desired cheese through the action of different enzymes. 

The primary sequence of human NTE [41] is highly similar (41% identity) to the Swiss Cheese protein (SWS) in neurons of Drosophila. SWS is involved in neural development, and sws mutant flies show age-dependent neurodegeneration, massive apoptosis and early death [45]. Similarly, NTE mRNA was shown to... 

Only about 7% of the coagulating enzyme activity is retained in the cheese curd (200) the remaining activity is expelled in the whey. Recently, Dulley (200) observed that cheeses containing normal and double normal amounts of rennet showed very little difference in peptides soluble in dilute trichloroacetic acid after 10 months maturation this suggests that the amount of rennet did not significantly affect proteolytic breakdown of the cheese proteins. Furthermore, Dulley (200) did not observe a significant difference in starch gel electrophoretic patterns of cheese proteins from cheese containing normal and double normal... 

Skim milk (HTST pasteurized or UHT sterilized), coffee creams, wipping creams, dessert creams Cream cheeses Powders, casein, cheese, protein concentrates... 

FIGURE 2.10 Cryo-SEM micrograph of fresh cheese. Protein shell of the fat globule membrane (arrow). 

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