Free Access
Dairy Sci. Technol.
Volume 90, Number 6, November–December 2010
Page(s) 673 - 685
Published online 08 July 2010
  1. Akaeda H., Mikami M., Miura H., Rennin inhibitor in serum. I. Inhibitor in pig serum on coagulation of milk by rennin, Nippon Nogeikagaku Kaishi 45 (1971) 184–188.
  2. Akaeda H., Miura H., Mikami M., Rennin inhibitor in serum. II. Inhibiting action on rennin coagulation by α2-macroglobulin, Nippon Nogeikagaku Kaishi 45 (1971) 449–453.
  3. Bansal N., Aggregation of rennet-altered casein micelles at low temperatures and the retention and inactivation of coagulants in cheese curd, Ph.D. Thesis, National University of Ireland, Cork, 2007.
  4. Bansal N., Fox P.F., McSweeney P.L.H., Aggregation of rennet-altered casein micelles at low temperatures, J. Agric. Food Chem. 55 (2007) 3120–3126. [CrossRef] [PubMed]
  5. Barrett A.J., Starkey P.M., The interaction of α2-macroglobulin with proteinases: characteristics and specificity of the reaction, and a hypothesis concerning its molecular mechanism, Biochem. J. 133 (1973) 709–724. [PubMed]
  6. Creamer L.K., Olson N.F., Rheological evaluation of maturing Cheddar cheese, J. Food Sci. 47 (1982) 631–636. [CrossRef]
  7. de Jong L., Protein breakdown in soft cheese and its relation to consistency. 1. Proteolysis and consistency of ‘Noorhollandse Meshanger’ cheese, Neth. Milk Dairy J. 30 (1976) 242–253.
  8. Effront J., Biochemical Catalysts in Life and Industry, Chapman and Hall Ltd., London, UK, 1917.
  9. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H., Fundamentals of Cheese Science, Aspen Publishers Inc., Gaithersburg, USA, 2000.
  10. Fox P.F., Law J., McSweeney P.L.H., Wallace J., Biochemistry of cheese ripening, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, vol. 1, 2nd edn., Chapman and Hall, London, UK, 1993, pp. 389–438.
  11. Fox P.F., McSweeney P.L.H., Rennets: their role in milk coagulation and cheese ripening, in: Law B.A. (Ed.), Microbiology and Biochemistry of Cheese and Fermented Milk, 2nd edn., Blackie Academic and Professional, London, UK, 1997, pp. 1–49.
  12. Hill R.D., Lahav E., Givol D., A rennin-sensitive bond in αs1 β-casein, J. Dairy Res. 41 (1974) 147–153. [CrossRef] [PubMed]
  13. Huppertz T., Uniacke T., Kelly A.L., Fox P.F., Inhibition of the proteolytic activity of indigenous plasmin or exogenous chymosin and pepsin in bovine milk by blood serum, Int. Dairy J. 16 (2006) 691–696. [CrossRef]
  14. IDF, Determination of the nitrogen content (Kjeldahl method) and calculation of crude protein content, Bulletin 20A, Int. Dairy Fed., Brussels, Belgium, 1986.
  15. Kuchroo C.N., Fox P.F., Soluble nitrogen in Cheddar cheese: comparison of extraction procedures, Milchwissenschaft 37 (1982) 331–335.
  16. Lane C.N., Fox P.F., Johnston D.E., McSweeney P.L.H., Contribution of coagulant to proteolysis and textural changes in Cheddar cheese during ripening, Int. Dairy J. 7 (1997) 453–464. [CrossRef]
  17. McLean D.M., Ellis N.J.S., The occurrence of α2-macroglobulin in bovine milk and its effect on rennin coagulation of milk, Aus. Dairy Technol. Review Conference 5 (1975) 26.
  18. McSweeney P.L.H., Olson N.F., Fox P.F., Healy A., Højrup P., Proteolytic specificity of chymosin on bovine αs1-casein, J. Dairy Res. 60 (1993) 401–412. [CrossRef] [PubMed]
  19. Mulvihill D.M., Collier T.M., Fox P.F., Manufacture of coagulant-free cheese with piglet gastric proteinases, J. Dairy Sci. 62 (1979) 1567–1569. [CrossRef]
  20. O’Keeffe A.M., Fox P.F., Daly C., Denaturation of porcine pepsin during Cheddar cheese manufacture, J. Dairy Res. 44 (1977) 335–343. [CrossRef]
  21. O’KeeffeA.M., Fox P.F., Daly C., Proteolysis in Cheddar cheese: role of coagulant and starter bacteria, J. Dairy Res. 45 (1978) 465–477. [CrossRef]
  22. O’Mahony J.A., Lucey J.A., McSweeney P.L.H., Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of Cheddar cheese, J. Dairy Sci. 88 (2005) 3101–3114. [CrossRef] [PubMed]
  23. O’Mahony J.A., Sousa M.J., McSweeney P.L.H., Proteolysis in miniature Cheddar-type cheeses made using blends of chymosin and Cynara cardunculus proteinases as coagulant, Int. J. Dairy Technol. 56 (2003) 52–58. [CrossRef]
  24. Oeda M., Sakaino I., Anti-rennin factor in swine serum. I. Detection of anti-rennin function of some components of swine serum, Nippon Nogeikagaku Kaishi 36 (1962) 764–769.
  25. Piraino P., Parenta E., McSweeney P.L.H., Processing of chromatographic data for chemometric analysis of peptide profiles from cheese extracts: a novel approach, J. Agric. Food Chem. 52 (2004) 6904–6911. [CrossRef] [PubMed]
  26. Rödén H., Uber den Einfluss des Blutserums auf der Gerinnung der Milch mit Lab, Mahly’s Jahresbuch 17 (1887) 160–163.
  27. Shakeel-Ur-Rehman, Feeney E.P., McSweeney P.L.H., Fox P.F., Inhibition of residual coagulant in cheese using pepstatin, Int. Dairy J. 8 (1998) 987–992. [CrossRef]
  28. Singh L.K., Ganguli N.C., Inhibition of rennin activity by bovine blood serum, Milchwissenschaft 28 (1973) 565–568.
  29. Sousa M.J., Ardö Y., McSweeney P.L.H., Advances in the study of proteolysis in cheese during ripening, Int. Dairy J. 11 (2001) 327–345. [CrossRef]
  30. Sousa M.J., McSweeney P.L.H., Studies on the ripening of Cooleeney, an Irish farmhouse Camembert-type cheese, Irish J. Agr. Food Res. 40 (2001) 83–95.
  31. Sugihara H., Nagasawa S., Suzuki T., Studies on α2-macroglobulin in bovine plasma. III. Its action on bovine plasma kallikrein, plasmin and thrombin, J. Biochem. 70 (1971) 649–658. [PubMed]
  32. Thomas D.J., Richards A.D., Kay J., Inhibition of aspartic proteinases by α2-macroglobulin, Biochem. J. 259 (1989) 905–907. [PubMed]
  33. Tsugo T., Yamauchi K., The inhibition of milk-coagulating enzymes by blood serum, Int. Dairy Congr. Proc. 4 (1953) 641–644.
  34. Upadhyay V.K., McSweeney P.L.H., Magboul A.A.A., Fox P.F., Proteolysis in cheese during ripening, in: Fox P.F., McSweeney P.L.H., Cogan T.M., Guinee T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology, vol. 1, 3rd edn., Elsevier Academic Press, London, UK, 2004, pp. 392–433.
  35. Visser F.M.W., Method for the manufacture of rennet-free cheese, Neth. Milk Dairy J. 30 (1976) 41–54.
  36. Visser F.M.W., Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking techniques, Neth. Milk Dairy 31 (1977) 120–133.
  37. Visser F.M.W., de Groot-Mostert A.E.A., Contribution of enzymes from rennet, starter bacteria, milk to proteolysis, flavour development in Gouda cheese. 4. Protein breakdown gel electrophoretical study, Neth. Milk Dairy J. 31 (1977) 247–264.
  38. Visser S., Proteolytic enzymes and their relation to cheese ripening and flavor: an overview, J. Dairy Sci. 76 (1993) 329–350. [CrossRef]
  39. Walstra P., Wouters J.T.M., Geurts T.J., Dairy Science and Technology, 2nd edn., CRC Press, Boca Raton, USA, 2006.