Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351460
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
Silva, Roberto da
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 β‐CN significantly decreased, whereas αs1‐CN concentration was not affected by storage time.
Subject: Eletroforese capilar
Coagulantes
Country: Estados Unidos
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/1750-3841.13217
Address: https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.13217
Date Issue: 2016
Appears in Collections:FEA - Artigos e Outros Documentos

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