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Provedor de dados:  BABT
País:  Brazil
Título:  Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Autores:  Lombardi,Julia
Ciocia,Felicia
Uniacke-Lowe,Thérèse
Boeris,Valeria
Risso,Patricia
McSweeney,Paul L. H.
Data:  2019-01-01
Ano:  2019
Palavras-chave:  Microbial coagulant
Cheese
Biochemistry during ripening
Resumo:  Abstract The 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.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509
Editor:  Instituto de Tecnologia do Paraná - Tecpar
Relação:  10.1590/1678-4324-2019180128
Formato:  text/html
Fonte:  Brazilian Archives of Biology and Technology v.62 2019
Direitos:  info:eu-repo/semantics/openAccess
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