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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/73191
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dc.contributor.authorMerheb-Dini, Carolina-
dc.contributor.authorGarcia, Graziele Aparecida Chiuchi-
dc.contributor.authorPenna, Ana Lúcia Barretto-
dc.contributor.authorGomes, Eleni-
dc.contributor.authorDa Silva, Roberto-
dc.date.accessioned2014-05-27T11:26:23Z-
dc.date.accessioned2016-10-25T18:36:36Z-
dc.date.available2014-05-27T11:26:23Z-
dc.date.available2016-10-25T18:36:36Z-
dc.date.issued2012-02-15-
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2011.07.105-
dc.identifier.citationFood Chemistry, v. 130, n. 4, p. 859-865, 2012.-
dc.identifier.issn0308-8146-
dc.identifier.issn1873-7072-
dc.identifier.urihttp://hdl.handle.net/11449/73191-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/73191-
dc.description.abstractPrato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT100; NS-TCA 12%/NT100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. © 2011 Elsevier Ltd. All rights reserved.en
dc.format.extent859-865-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectCommercial coagulant-
dc.subjectMilk-clotting enzyme-
dc.subjectPrato cheese-
dc.subjectProteolysis-
dc.subjectThermomucor indicae-seudaticae N31-
dc.subjectPeptide profile-
dc.subjectRP-HPLC-
dc.subjectTechnological parameters-
dc.subjectTotal nitrogen-
dc.subjectTotal protein-
dc.subjectElectrophoresis-
dc.subjectEnzymes-
dc.subjectCoagulation-
dc.subjectcasein-
dc.subjectfat-
dc.subjectnitrogen-
dc.subjectproteinase-
dc.subjectsodium chloride-
dc.subjectacidity-
dc.subjectash-
dc.subjectcheese-
dc.subjectcheese ripening-
dc.subjectelectrophoresis-
dc.subjectfungus-
dc.subjecthigh performance liquid chromatography-
dc.subjectmilk-
dc.subjectmoisture-
dc.subjectprotein degradation-
dc.subjectThermomucor indicae-
dc.subjectThermomucor indicae-seudaticae-
dc.titleUse of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheeseen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationLaboratory of Biochemistry and Applied Microbiology IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000-
dc.description.affiliationLaboratory of Milk and Milk Products IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000-
dc.description.affiliationUnespLaboratory of Biochemistry and Applied Microbiology IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000-
dc.description.affiliationUnespLaboratory of Milk and Milk Products IBILCE UNESP, Rua Cristóvão Colombo 2265, Sao Jose do Rio Preto, Sao Paulo, CEP 15054-000-
dc.identifier.doi10.1016/j.foodchem.2011.07.105-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-80052965793.pdf-
dc.relation.ispartofFood Chemistry-
dc.identifier.scopus2-s2.0-80052965793-
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