Atenção!


O atendimento às questões referentes ao Repositório Institucional será interrompido entre os dias 20 de dezembro de 2024 a 5 de janeiro de 2025.

Pedimos a sua compreensão e aproveitamos para desejar boas festas!

 

Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

dc.contributor.authorAlves, L. S.
dc.contributor.authorMerheb-Dini, C.
dc.contributor.authorGomes, E. [UNESP]
dc.contributor.authorSilva, R. da [UNESP]
dc.contributor.authorGigante, M. L.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-12-03T13:11:05Z
dc.date.available2014-12-03T13:11:05Z
dc.date.issued2013-12-01
dc.description.abstractThe objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indicae-seudaticae N31 and commercial coagulant from Rhizomucor spp. as clotting agents. A 2 x 6 factorial design with 3 replications was performed: 2 levels of coagulants and 6 levels of storage time. After 5, 12, 19, 33, 43, and 53 d of refrigerated storage (12 degrees C), cheeses were monitored for proteolysis, firmness, and casein degradation by capillary electrophoresis. Sensory acceptance was evaluated after 29 d of manufacturing. The different coagulants did not statistically affect Prato cheese composition, protein and fat recovery, and yield. Both cheeses presented good sensory acceptance. Proteolysis increased and firmness decreased for both cheeses during the storage time, as expected for Prato cheese. Caseins were well separated by capillary electrophoresis and the results showed, with good resolution, that the cheeses exhibited similar protein hydrolysis profile. Both cheeses presented good sensory acceptance. The gathered data showed that the protease from T. indicae-seudaticae N31 presented similar action compared with the commercial enzyme, indicating its efficiency as clotting agent for Prato cheese manufacture.en
dc.description.affiliationUniv Campinas UNICAMP, Fac Food Engn, BR-13083970 Campinas, SP, Brazil
dc.description.affiliationUniv Estadual Paulista Julio de Mesquita Filho UN, Inst Biociencias Letras & Ciencias Exatas IBILCE, Lab Biochem & Appl Microbiol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnespUniv Estadual Paulista Julio de Mesquita Filho UN, Inst Biociencias Letras & Ciencias Exatas IBILCE, Lab Biochem & Appl Microbiol, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipIdFAPESP: 11/51158-8
dc.description.sponsorshipIdFAPESP: 11/50844-5
dc.format.extent7490-7499
dc.identifierhttp://dx.doi.org/10.3168/jds.2013-7119
dc.identifier.citationJournal Of Dairy Science. New York: Elsevier Science Inc, v. 96, n. 12, p. 7490-7499, 2013.
dc.identifier.doi10.3168/jds.2013-7119
dc.identifier.fileWOS000327112700010.pdf
dc.identifier.issn0022-0302
dc.identifier.lattes7091241742851920
dc.identifier.lattes9424175688206545
dc.identifier.urihttp://hdl.handle.net/11449/112839
dc.identifier.wosWOS:000327112700010
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofJournal of Dairy Science
dc.relation.ispartofjcr2.749
dc.relation.ispartofsjr1,350
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectfungal enzymeen
dc.subjectyielden
dc.subjectsensory acceptanceen
dc.subjectcapillary electrophoresisen
dc.titleYield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulantsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.lattes7091241742851920
unesp.author.lattes9424175688206545
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentBiologia - IBILCEpt

Arquivos

Pacote Original

Agora exibindo 1 - 1 de 1
Carregando...
Imagem de Miniatura
Nome:
WOS000327112700010.pdf
Tamanho:
1.03 MB
Formato:
Adobe Portable Document Format