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

Journal of Food Science
C Merheb-DiniM L Gigante

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 β-CN significantly decreased, whereas αs1 -CN concentration was not affected by storage time.

References

Feb 12, 2000·Journal of the American Dietetic Association·T Fox
Jan 20, 2007·Journal of Dairy Science·G MazalM L Gigante

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Citations

Feb 6, 2017·Applied Biochemistry and Biotechnology·Ronivaldo Rodrigues da Silva

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