Coalho Cheese Made with Protease from Thermomucor indicae‐seudaticae N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese
| Autor: | Eleni Gomes, Karina S. Chaves, Mirna Lúcia Gigante, Carolina Merheb-Dini, Roberto da Silva |
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| Rok vydání: | 2016 |
| Předmět: |
Food Handling
Nitrogen medicine.medical_treatment Thermomucor chemistry.chemical_element Food handling 0404 agricultural biotechnology Thermomucor indicae-seudaticae Cheese Endopeptidases medicine Humans Cooking Food science Protease Coagulants 0402 animal and dairy science 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Soluble nitrogen chemistry Mucorales Total nitrogen Composition (visual arts) Food Science |
| Zdroj: | Journal of Food Science. 81:C563-C568 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/1750-3841.13217 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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