Coalho Cheese Made with Protease from Thermomucor indicae-seudaticae N31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese

Autor(es)

Merheb-Dini, Carolina ^[1] ; Chaves, Karina S. ^[1] ; Gomes, Eleni ^[2] ; da Silva, Roberto ^[2] ; Gigante, Mirna L. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Science; v. 81, n. 3, p. C563-C568, MAR 2016.
• Citações Web of Science: 4

Resumo

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)

• Processo FAPESP: 11/50844-5 - Potencial tecnológico da protease de Thermomucor indicae-seudaticae N31 para produção e maturação de queijos prato e parmesão
• Beneficiário: Carolina Merheb Dini
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 11/51158-8 - Potencial tecnologico da protease de thermomucor indicae-seudaticae n31 para producao e maturacao de queijos prato e parmesao.
• Beneficiário: Mirna Lúcia Gigante
• Modalidade de apoio: Auxílio à Pesquisa - Regular