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J Food Sci ; 81(3): C563-8, 2016 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-26799929

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


Assuntos
Queijo/análise , Endopeptidases/metabolismo , Manipulação de Alimentos/métodos , Mucorales/enzimologia , Coagulantes , Culinária , Humanos , Nitrogênio/análise
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