Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture

dc.creatorLombardi, Julia
dc.creatorCiocia, Felicia
dc.creatorUniacke Lowe, Thérèse
dc.creatorBoeris, Valeria
dc.creatorRisso, Patricia Hilda
dc.creatorMcSweeney, Paul L. H.
dc.date.accessioned2022-03-03T02:54:39Z
dc.date.accessioned2022-10-15T16:56:46Z
dc.date.available2022-03-03T02:54:39Z
dc.date.available2022-10-15T16:56:46Z
dc.date.created2022-03-03T02:54:39Z
dc.date.issued2019-07
dc.identifierLombardi, Julia; Ciocia, Felicia; Uniacke Lowe, Thérèse; Boeris, Valeria; Risso, Patricia Hilda; et al.; Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 62; 7-2019; 1-13
dc.identifier1516-8913
dc.identifierhttp://hdl.handle.net/11336/152793
dc.identifier1678-4324
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4412136
dc.description.abstractQ2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.
dc.languageeng
dc.publisherInstituto de Tecnologia do Paraná
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509&lng=en&nrm=iso
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1590/1678-4324-2019180128
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMICROBIAL COAGULANT
dc.subjectCHEESE
dc.subjectBIOCHEMISTRY DURING RIPENING
dc.titleApplication of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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