Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados BABT (1) Autor Boeris,Valeria (1) Ciocia,Felicia (1) Lombardi,Julia (1) McSweeney,Paul L. H. (1) Risso,Patricia (1) Uniacke-Lowe,Thérèse (1) Mais... Palavra-chave Biochemistry during ripening (1) Cheese (1) Microbial coagulant (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture BABT Lombardi,Julia; Ciocia,Felicia; Uniacke-Lowe,Thérèse; Boeris,Valeria; Risso,Patricia; McSweeney,Paul L. H.. 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 Palavras-chave: Microbial coagulant; Cheese; Biochemistry during ripening. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509 Registros recuperados: 1 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco