Date of Award:
5-1969
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food Science and Industries
Committee Chair(s)
Gary H. Richardson
Committee
Gary H. Richardson
Committee
C. A. Ernstrom
Committee
F. J. Post
Abstract
Lamb pregastric (PGE) and gastric extracts (GE) have been evaluated for their role in Italian cheese flavor production. Both have been shown to produce increases in free fatty acids and in non-protein-nitrogen during incubation with milkfat and casein substrates as well as in cheese substrates. Gastric lipase and cathepsins are considered to be the additional active agents in GE. Parmesan cheese manufactured with PGE and GE added to the curd was superior in flavor when both were employed, and either extract alone was better than the uninoculated control. An assay for GE proteolytic activity has been proposed which involves the use of pH 9.0 casein substrate thereby eliminating the effects of pepsin and rennin proteases. Differences among GE and rennin or pepsin preparations have also been established using starch gel electrophoresis and casein-agar gel diffusion techniques.
Checksum
5f51ac0593bf4f87b362516717f76a44
Recommended Citation
Chaudhari, Ramjibhai V., "Role of Lamb Pregastric and Gastric Extracts in Cheese Manufacture" (1969). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 4938.
https://digitalcommons.usu.edu/etd/4938
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