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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

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Merheb-Dini, Carolina [1] ; Chiuchi Garcia, Graziele Aparecida [2] ; Barretto Penna, Ana Lucia [2] ; Gomes, Eleni [1] ; da Silva, Roberto [1]
Total Authors: 5
[1] Univ Estadual Paulista, IBILCE, Lab Biochem & Appl Microbiol, BR-15054000 Sao Paulo - Brazil
[2] Univ Estadual Paulista, IBILCE, Lab Milk & Milk Prod, BR-15054000 Sao Paulo - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Chemistry; v. 130, n. 4, p. 859-865, FEB 15 2012.
Field of knowledge: Physical Sciences and Mathematics - Chemistry
Web of Science Citations: 17

Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis; yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT{*}100; NS-TCA 12%/NT{*}100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. (C) 2011 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/00566-6 - Purification, biochemical and functional characterization and evaluation of the application on cheesemaking of the protease from Thermomucor indicae-seudaticae N31
Grantee:Roberto da Silva
Support Opportunities: Regular Research Grants
FAPESP's process: 06/06573-9 - Production, purification and characterization of Rhizomucor sp. and evaluation of its application in mature cheese production
Grantee:Carolina Merheb Dini
Support Opportunities: Scholarships in Brazil - Doctorate