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Lysozyme: just an additive or a technological aid as well?
R Giangiacomo1, F Nigro, G Messina
1Istituto Sperimentale Lattiero Caseario, Milan, Italy.
Food Additives and Contaminants
|September 1, 1992
Summary
Lysozyme affects milk coagulation, potentially aiding cheese production. This enzyme may offer shorter clotting times and increased yields in cheesemaking.
Area of Science:
- Food science and technology
- Biochemistry of dairy products
Background:
- Milk coagulation is a critical step in cheese making.
- Understanding factors influencing coagulation is essential for optimizing cheese production.
Purpose of the Study:
- To investigate the impact of lysozyme on milk coagulation properties.
- To assess lysozyme's potential as a technological aid in cheese making.
Main Methods:
- Gelograph analysis for coagulation dynamics.
- Tristimulus colorimetry for color assessment.
- ANS-fluorescence to measure hydrophobicity.
- SDS-PAGE to analyze protein structure.
Main Results:
- Lysozyme binding to caseins induced structural changes during milk coagulation.
- Observed alterations in coagulation properties suggest lysozyme's influence.
Conclusions:
- Lysozyme shows potential as a technological aid in cheese making.
- It may lead to reduced clotting times and enhanced product yields.
- Further research is needed to confirm qualitative properties for commercial application.