Altering Renneting pH Changes Microstructure, Cell Distribution, and Lysis of Lactococcus lactis AM2 in Cheese Made from Ultrafiltered Milk From: Journal of Dairy Science | Date: March 1, 2006| Author: Hannon, J A; Lopez, C; Madec, M-N; Lortal, S | Copyright American Dairy Science Association Mar 2006. Provided by ProQuest LLC.Copyright information

ABSTRACT

The objective of this study was to investigate the lysis of a highly autolytic strain of Lactococcus lactis ssp. cremoris AM2 in a model cheese made from concentrated ultrafiltered milk. From the same initial ultrafiltered retentate inoculated with L. lactis AM2, 5 cheeses were made by the addition of rennet at different pH values (6.6, 6.2, 5.8, 5.4, and 5.2). Lysis was monitored by measurement of the release of lactate dehydrogenase, an intracellular marker enzyme, and by im...

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