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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|
Chaves, Karina S.
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.|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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