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|Title:||Coalho Cheese Made With Protease From Thermomucor Indicae-seudaticae N31: Technological Potential Of The New Coagulant For The Production Of High-cooked Cheese|
Karina S.; Gomes
Eleni; da Silva
|Abstract:||The aim of this study was to explore the use of a new coagulant from Thermomucor indicae-seudaticae N31 for the manufacture of a high-cooked starter-free cheese variety, by evaluating its physicochemical and functional characteristics in comparison to cheeses made with a traditional commercial coagulant. Coalho cheese was successfully produced with the new protease as it exhibited comparable characteristics to the one produced using the commercial enzyme: pH behavior during manufacture; cheese composition; protein and fat recovery; and cheese yield. In addition, during storage, melting was low and not affected by storage time; the increase of TCA 12% soluble nitrogen (% of total nitrogen) was lower than half of that of pH 4.6 soluble nitrogen (% of total nitrogen); concentration of beta-CN significantly decreased, whereas alpha(s1)-CN concentration was not affected by storage time.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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