TY - JOUR
T1 - Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
AU - Lombardi, Julia
AU - Ciocia, Felicia
AU - Uniacke-Lowe, Thérèse
AU - Boeris, Valeria
AU - Risso, Patricia
AU - McSweeney, Paul L.H.
N1 - Publisher Copyright:
© 2018 by the authors.
PY - 2019
Y1 - 2019
N2 - 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.
AB - 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.
KW - Biochemistry during ripening
KW - Cheese
KW - Microbial coagulant
UR - https://www.scopus.com/pages/publications/85081232058
U2 - 10.1590/1678-4324-2019180128
DO - 10.1590/1678-4324-2019180128
M3 - Article
AN - SCOPUS:85081232058
SN - 1516-8913
VL - 62
JO - Brazilian Archives of Biology and Technology
JF - Brazilian Archives of Biology and Technology
M1 - e19180128
ER -