Prato cheese with salt reduction and adjunct culture: manufacture, bioactive poten...
| Grant number: | 12/10789-8 |
| Support type: | Regular Research Grants |
| Duration: | November 01, 2012 - April 30, 2015 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology |
| Principal Investigator: | Adriane Elisabete Antunes de Moraes |
| Grantee: | Adriane Elisabete Antunes de Moraes |
| Home Institution: | Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil |
| Assoc. researchers: | Izildinha Moreno |
Abstract
The use of adjunct cultures is one of the new technological alternatives that have been studied by researchers from several countries to improve the overall quality of food products, especially dairy products such as cheese, fermented milk, yogurt and others. Besides these advantages, it has been recognized this technique as a promising way to differentiate brands and obtaining a wider range of new varieties of products that are replaced flavor, aroma and other characteristics. Will be conducted a study in which the cheeses are made with culture LD (LD - mesophilic aromatic culture) with and without addition of Lb. helveticus (LH) and Lb. paracasei (PN16 - LC) to verify the presence of these micro-organisms influence the quality of the maturation of the cheese plate and these cultures have the capacity to produce peptides that inhibit the action of angiotensin-converting enzyme, these peptides are known as bioactive peptides. The release of cytoplasmic aminopeptidases (AMP) for lysis the micro-organisms in the cheese matrix can influence the reduction in the bitter taste of the cheese after 60 days of aging. This study aims to assess the role of culture of Lb. helveticus (commercial / LH-B02 / CHR-Hansen) and a culture of Lb.paracasei (PN16 - LC) isolated from cheese business, acidification, proteolysis, reduced bitterness and production of bioactive peptides as well as other sensory characteristics of Prato cheeses manufactured. To obtain the cheese will be held two processing with three different treatments, control cheese, Lb. helveticus cheese and Lb. paracasei cheese. Within the period of maturation, or shelf-life, the cheese will be analyzed for microbiological, physical-chemical, spectrophotometric, electrophoretic and sensory analysis. (AU)