Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Braz. arch. biol. technol
;
62: e19180128, 2019. tab, graf
Artículo
en Inglés
| LILACS
| ID: biblio-1055404
ABSTRACT
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.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Aspergillus niger
/
Fenómenos Bioquímicos
/
Queso
/
Agentes de Coagulación
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2019
Tipo del documento:
Artículo
País de afiliación:
Argentina
/
Irlanda
Institución/País de afiliación:
Universidad Nacional de Rosario/AR
/
University College Cork/IE
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