Acid phosphatase in cheese |
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| Authors: | Ryozo AKUZAWA Patrick F FOX |
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| Institution: | Department of Food Science and Technology, Nippon Veterinary and Animal Science University, Musashino-shi, Japan;and Department of Food and Nutritional Sciences, University College, Cork, Ireland |
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| Abstract: | The combined action of proteinases/peptidases and acid phosphatases on phosphorylated proteins/peptides could be important for cheese quality. It seems that acid phosphatase activity in cheese originates from milk and microorganisms. Bovine milk contains more than one acid phosphatase, which are distributed between the cream and skim milk. The properties of two enzymes isolated from butter milk and skim milk are different. In general, acid phosphatase, especially that from starter organisms is very heat stable. The dephosphorylation of casein and phosphopeptides is of interest in cheese ripening. It has been suggested that acid phosphatases from both skim milk and lactic acid bacteria contribute to dephosphorylation of phosphopeptides in cheese, which are produced from casein by coagulant, indigenous milk proteinase and microbial proteinases during cheese ripening. |
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| Keywords: | acid phosphatase cheese lactic acid bacteria milk |
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