Please use this identifier to cite or link to this item:
Type: Artigo
Title: Coalho Cheese Made With Protease From Thermomucor Indicae-seudaticae N31: Technological Potential Of The New Coagulant For The Production Of High-cooked Cheese
Author: Merheb-Dini
Carolina; Chaves
Karina S.; Gomes
Eleni; da Silva
Roberto; Gigante
Mirna L.
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.
Subject: Capillary Electrophoresis
Chemical Acidification
Coalho Cheese
Editor: Wiley-Blackwell
Rights: fechado
Identifier DOI: 10.1111/1750-3841.13217
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000372148400002.pdf494.88 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.