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Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese

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dc.contributor.authorMerheb-Dini, Carolina [UNESP]
dc.contributor.authorGarcia, Graziele Aparecida Chiuchi [UNESP]
dc.contributor.authorPenna, Ana Lúcia Barretto [UNESP]
dc.contributor.authorGomes, Eleni [UNESP]
dc.contributor.authorDa Silva, Roberto [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:26:23Z
dc.date.available2014-05-27T11:26:23Z
dc.date.issued2012-02-15
dc.description.abstractPrato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT100; NS-TCA 12%/NT100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. © 2011 Elsevier Ltd. All rights reserved.en
dc.description.affiliationLaboratory of Biochemistry and Applied Microbiology IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000
dc.description.affiliationLaboratory of Milk and Milk Products IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000
dc.description.affiliationUnespLaboratory of Biochemistry and Applied Microbiology IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000
dc.description.affiliationUnespLaboratory of Milk and Milk Products IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000
dc.format.extent859-865
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2011.07.105
dc.identifier.citationFood Chemistry, v. 130, n. 4, p. 859-865, 2012.
dc.identifier.doi10.1016/j.foodchem.2011.07.105
dc.identifier.file2-s2.0-80052965793.pdf
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.lattes8710975442052503
dc.identifier.lattes7091241742851920
dc.identifier.lattes9424175688206545
dc.identifier.scopus2-s2.0-80052965793
dc.identifier.urihttp://hdl.handle.net/11449/73191
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectCommercial coagulant
dc.subjectMilk-clotting enzyme
dc.subjectPrato cheese
dc.subjectProteolysis
dc.subjectThermomucor indicae-seudaticae N31
dc.subjectPeptide profile
dc.subjectRP-HPLC
dc.subjectTechnological parameters
dc.subjectTotal nitrogen
dc.subjectTotal protein
dc.subjectElectrophoresis
dc.subjectEnzymes
dc.subjectCoagulation
dc.subjectcasein
dc.subjectfat
dc.subjectnitrogen
dc.subjectproteinase
dc.subjectsodium chloride
dc.subjectacidity
dc.subjectash
dc.subjectcheese
dc.subjectcheese ripening
dc.subjectelectrophoresis
dc.subjectfungus
dc.subjecthigh performance liquid chromatography
dc.subjectmilk
dc.subjectmoisture
dc.subjectprotein degradation
dc.subjectThermomucor indicae
dc.subjectThermomucor indicae-seudaticae
dc.titleUse of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheeseen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication
unesp.author.lattes8710975442052503[3]
unesp.author.lattes7091241742851920
unesp.author.lattes9424175688206545
unesp.author.orcid0000-0001-6715-9276[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentQuímica e Ciências Ambientais - IBILCEpt

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