Casein degradation and peptide formation in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds

Abstract

The effect of milk inoculation with cultures of Micrococcus sp. INIA 528 and of the addition of high enzymatic activity (HEA) curds prepared with this strain on casein hydrolysis and formation of peptides during cheese ripening was investigated by capillary electrophoresis and reversed-phase HPLC. Milk inoculation at 2% with Micrococcus sp. INIA 528 cultures and addition of HEA curds at 10 or 20% enhanced significantly the degradation of all casein fractions, in particular of β-casein. Also, milk inoculation at 2% with Micrococcus sp. INIA 528 cultures and addition of HEA curds at 10 or 20% increased significantly the formation of both hydrophilic and hydrophobic peptides. However, the addition of HEA curds at 20% resulted in levels of hydrophobic peptides high enough to cause bitter flavour defect. Milk inoculation with Micrococcus sp. INIA 528 cultures at 2% and addition of HEA curds at 10% accelerated cheese proteolysis during ripening without risk of bitterness.Peer reviewe