INVESTIGADORES
RISSO Patricia Hilda
artículos
Título:
Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
Autor/es:
LOMBARDI, JULIA; CIOCIA, FELICIA ; UNIACKE-LOWE, THÉRÈSE; BOERIS, VALERIA; RISSO, PATRICIA; MCSWEENEY, PAUL L. H.
Revista:
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
Editorial:
INST TECNOLOGIA PARANA
Referencias:
Lugar: Curitiba, Brazil; Año: 2019 vol. 62
ISSN:
1516-8913
Resumen:
Q2 según Scopus a la fecha de publicaciónThe 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.
