Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Influence of three rennet types on the ripening process of the Brazilian Prato cheese
Author: Folegatti, MIS
Antunes, AJ
Roig, SM
Abstract: Adult bovine rennet (ABR), rennet produced by Aspergillus niger var. awamori fermentation (RPF) and calf rennet (CR) were tested for their effect on proteolysis during ripening of Brazilian Prate cheese (Dutch type). Cheeses were brined for 3 and 6 h (16 degrees Be) and ripened for 6 and 66 d (12 degrees C and 90% relative moisture). Protein degradation was followed by polyacrylamide gel electrophoresis in the presence of 7M urea. Proteolysis was evident for all protein fractions, alpha(s1)-casein (CN) was readily (at 6(th) day) degraded to alpha(s1)I-CN in all treatments. Degradation was increased along the ripening period. ABR was more proteolytic than CR and RPF. beta-CN was slightly degraded to beta I-CN in all treatments, and no differences were detected among rennet types. Salt concentrations achieved in the cheeses showed no influence on the proteolytic process.
Country: Alemanha
Editor: Volkswirtschaftlicher Verlag
Rights: fechado
Date Issue: 1997
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

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