| Autor: |
Grégor Villacréz Chavez, Segundo Grimaldo Chávez, Ralph Rivera Botonares, Nuri Carito Vilca Valqui, Marileydi Zuta Puscan, Manuel Oliva, Daniel Tineo |
| Jazyk: |
English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Brazilian Journal of Food Technology, Vol 27 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1981-6723 |
| DOI: |
10.1590/1981-6723.00624 |
| Popis: |
Abstract The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen’s rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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