| Full text | |
| Author(s): |
Merheb-Dini, Carolina
[1]
;
Chiuchi Garcia, Graziele Aparecida
[2]
;
Barretto Penna, Ana Lucia
[2]
;
Gomes, Eleni
[1]
;
da Silva, Roberto
[1]
Total Authors: 5
|
| Affiliation: | [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 |
| Abstract | |
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 |