| Full text | |
| Author(s): |
Merheb-Dini, Carolina
[1]
;
Chaves, Karina S.
[1]
;
Gomes, Eleni
[2]
;
da Silva, Roberto
[2]
;
Gigante, Mirna L.
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Campinas UNICAMP, Fac Food Engn, POB 6121, BR-13083970 Campinas, SP - Brazil
[2] Univ Estadual Paulista Julio Mesquita Filho UNESP, Lab Biochem & Appl Microbiol, Inst Biociencias Letras & Ciencias Exatas IBILCE, Rua Cristovao Colombo 2265, BR-15054000 Sao Jose De Rio Preto, SP - Brazil
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | Journal of Food Science; v. 81, n. 3, p. C563-C568, MAR 2016. |
| Web of Science Citations: | 4 |
| Abstract | |
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 beta-CN significantly decreased, whereas alpha(s1)-CN concentration was not affected by storage time. (AU) | |