Date of Award:

1969

Document Type:

Thesis

Degree Name:

Master of Science (MS)

Department:

Nutrition, Dietetics, and Food Sciences

Advisor/Chair:

Gary H. Richardson

Co-Advisor/Chair:

Gary H. Richardson

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 milk fat 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 uninnoculated control. An assay for GE proteolytic activity has been proposed which involves the use of pH9.0 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.

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