Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

dc.creatorAlves, LS
dc.creatorMerheb-Dini, C
dc.creatorGomes, E
dc.creatorda Silva, R
dc.creatorGigante, ML
dc.date2013
dc.dateDEC
dc.date2014-07-30T13:52:18Z
dc.date2015-11-26T17:22:57Z
dc.date2014-07-30T13:52:18Z
dc.date2015-11-26T17:22:57Z
dc.date.accessioned2018-03-29T00:10:19Z
dc.date.available2018-03-29T00:10:19Z
dc.identifierJournal Of Dairy Science. Elsevier Science Inc, v. 96, n. 12, n. 7490, n. 7499, 2013.
dc.identifier0022-0302
dc.identifier1525-3198
dc.identifierWOS:000327112700010
dc.identifier10.3168/jds.2013-7119
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55680
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55680
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1283716
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indicae-seudaticae N31 and commercial coagulant from Rhizomucor spp. as clotting agents. A 2 x 6 factorial design with 3 replications was performed: 2 levels of coagulants and 6 levels of storage time. After 5, 12, 19, 33, 43, and 53 d of refrigerated storage (12 degrees C), cheeses were monitored for proteolysis, firmness, and casein degradation by capillary electrophoresis. Sensory acceptance was evaluated after 29 d of manufacturing. The different coagulants did not statistically affect Prato cheese composition, protein and fat recovery, and yield. Both cheeses presented good sensory acceptance. Proteolysis increased and firmness decreased for both cheeses during the storage time, as expected for Prato cheese. Caseins were well separated by capillary electrophoresis and the results showed, with good resolution, that the cheeses exhibited similar protein hydrolysis profile. Both cheeses presented good sensory acceptance. The gathered data showed that the protease from T. indicae-seudaticae N31 presented similar action compared with the commercial enzyme, indicating its efficiency as clotting agent for Prato cheese manufacture.
dc.description96
dc.description12
dc.description7490
dc.description7499
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFAPESP [2011/51158-8, 2011/50844-5]
dc.languageen
dc.publisherElsevier Science Inc
dc.publisherNew York
dc.publisherEUA
dc.relationJournal Of Dairy Science
dc.relationJ. Dairy Sci.
dc.rightsaberto
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectfungal enzyme
dc.subjectyield
dc.subjectsensory acceptance
dc.subjectcapillary electrophoresis
dc.subjectCapillary-zone-electrophoresis
dc.subjectIndicae-seudaticae N31
dc.subjectMilk-clotting Protease
dc.subjectBovine Caseins
dc.subjectManufacture
dc.subjectEnzymes
dc.subjectOryzae
dc.titleYield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
dc.typeArtículos de revistas


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