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Published VersionCC BY V4.0, Open Access
Journal article
A novel cheese made of Gracilaria edulis proteases and its characterisation
International Dairy Journal, Vol.153, pp.1-12
2024
Abstract
A milk clotting protease was isolated from the red marine macroalga Gracilaria edulis in a previous study of ours. In the current study, the protease was used to make a Cheddar style cheese and the chemical, physical, textural and sensory properties of the cheese were investigated. The algal cheese had a higher yield and moisture content but lower total solids, compared to calf rennet cheese. The colour of the algal cheese was lighter and less yellow than the calf rennet cheese. The microstructure parameters of algal and calf rennet cheeses were similar. SDS-PAGE showed that the algal protease digested all proteins in the milk continuously during ripening and produced many low molecular weight peptides. RP-HPLC showed that the algal cheese displayed a greater number of peptide peaks than calf rennet cheese. Sensory analysis revealed that the algal cheese generally had lower scores in several categories including overall flavour, which was mainly due to its stronger bitter taste. Overall, this study found that the G. edulis proteases are probably not very suitable for making cheese with a long ripening period such as Cheddar style cheese, due to excessive proteolysis and resultant development of bitter taste, but may have potential as a calf rennet substitute in making fresh cheeses, such as white cheese.
Details
- Title
- A novel cheese made of Gracilaria edulis proteases and its characterisation
- Authors
- Ariestya Arlene Arbita - UNSW SydneyNicholas A. Paul - University of the Sunshine Coast, Queensland, School of Science, Technology and EngineeringJulian Cox - UNSW SydneyJian Zhao (Corresponding Author) - UNSW Sydney
- Publication details
- International Dairy Journal, Vol.153, pp.1-12
- Publisher
- Elsevier BV
- Date published
- 2024
- DOI
- 10.1016/j.idairyj.2024.105906
- ISSN
- 1879-0143; 0958-6946
- Copyright note
- © 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
- Data Availability
- Data will be made available on request.
- Organisation Unit
- School of Science, Technology and Engineering
- Language
- English
- Record Identifier
- 991014497002621
- Output Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Food Science & Technology