| Full text | |
| Author(s): |
de Castro Leite Junior, Bruno Ricardo
;
Lima Tribst, Alline Artigiani
;
Cristianini, Marcelo
Total Authors: 3
|
| Document type: | Journal article |
| Source: | FOOD HYDROCOLLOIDS; v. 62, p. 73-82, JAN 2017. |
| Web of Science Citations: | 2 |
| Abstract | |
Enzymatic milk coagulation affects parameters such as yield, moisture content and texture and various methodologies have been used to evaluate this process. Thus, the present work comparatively evaluated milk coagulation with different enzyme (10.00, 16.67 and 23.33 IMCU.L-1 milk) and protein (1.5, 3.0 and 6.0%) concentrations using rheological methods, near-infrared (NIR) light backscattering and confocal microscopy. The enzymatic hydrolysis (first phase of coagulation) can be explained by the parameters determined in the NIR light backscatter profile. All the methodologies were capable of describing the protein network aggregation process (second phase of coagulation), and using the rheological trials and NIR light backscattering, the gels with greater enzyme or protein concentrations were shown to have more protein aggregation, resulting in more consistent gels. In addition the start of aggregation could be measured and the formation of the gel microstructure visually accompanied by confocal microscopy. Thus, all the methods could be used to make an overall evaluation of the milk coagulation phenomenon, but the method should be chosen according to the parameters one desires to use to compare the different samples. (C) 2016 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 12/13509-6 - Application of high pressure technology in the modification on enzymes used in cheese manufacturing |
| Grantee: | Marcelo Cristianini |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 14/17782-4 - Effect of high isostatic pressure processing on milk-clotting enzymes |
| Grantee: | Bruno Ricardo de Castro Leite Júnior |
| Support Opportunities: | Scholarships in Brazil - Doctorate |