INLAIN   20354
INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
artículos
Título:
Impact of primary proteolysis in texture and meltability of soft cheese.
Autor/es:
NORA BÉRTOLA; MARIO CANDIOTI; ALICIA BEVILACQUA; NOEMÍ ZARITZKY; ERICA HYNES
Revista:
Scienza e Tecnica Lattiero-Casearia
Editorial:
L'Associazione Italiana dei Tecnici del Latte (AITel)
Referencias:
Lugar: Parma; Año: 2010 vol. 61 p. 279 - 279
ISSN:
0390-6361
Resumen:
In the present work, we assessed the influence of the inactivation of coagulant enzyme on texture development and melting ability of Cremoso soft cheese.We obtained coagulant-inactivated (CI) and control cheeses and ripened them for 97 days; gross composition of cheeses was similar although pH evolution showed differences between CI and control cheeses. Residual activity of coagulant enzyme was ca. 6 to 13- times as high in control cheeses as in CI cheeses, a difference that prevailed during ripening. Significant differences in proteolysis of control and CI cheeses were verified up to 30 days of ripening. During this first step of ripening, however, texture profiles of the two types of cheese were similar. At the final steps of ripening, proteolysis evened out in control and CI cheeses, but differences in texture profile and relaxation curves grew bigger. These changes in texture concurred with the greatest differences in pH between control and CI cheeses. A similar trend was verified for melting ability of the cheeses. We concluded that coagulant enzyme inhibition and significant decrease of primary proteolysis were probably not the cause of changes in texture and melting ability of Cremoso soft cheese.ca. 6 to 13- times as high in control cheeses as in CI cheeses, a difference that prevailed during ripening. Significant differences in proteolysis of control and CI cheeses were verified up to 30 days of ripening. During this first step of ripening, however, texture profiles of the two types of cheese were similar. At the final steps of ripening, proteolysis evened out in control and CI cheeses, but differences in texture profile and relaxation curves grew bigger. These changes in texture concurred with the greatest differences in pH between control and CI cheeses. A similar trend was verified for melting ability of the cheeses. We concluded that coagulant enzyme inhibition and significant decrease of primary proteolysis were probably not the cause of changes in texture and melting ability of Cremoso soft cheese.