Show simple item record

resumen

Abstract
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in [ver mas...]
dc.contributor.authorCostabel, Luciana Maria
dc.contributor.authorBergamini, Carina Viviana
dc.contributor.authorPozza, Leila
dc.contributor.authorCuffia, Facundo
dc.contributor.authorCandioti, Mario César
dc.contributor.authorHynes, Erica Rut
dc.date.accessioned2018-11-27T12:33:29Z
dc.date.available2018-11-27T12:33:29Z
dc.date.issued2015-08
dc.identifier.issn0022-0299
dc.identifier.issn1469-7629
dc.identifier.otherhttps://doi.org/10.1017/S0022029915000175
dc.identifier.urihttps://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D
dc.identifier.urihttp://hdl.handle.net/20.500.12123/3973
dc.description.abstractIn this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherCambridge University Presses_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Dairy Research 82 (3) : 375-384 (August 2015)es_AR
dc.subjectQuimosinaes_AR
dc.subjectChymosineng
dc.subjectTemperaturaes_AR
dc.subjectTemperatureeng
dc.subjectEscaldadoes_AR
dc.subjectScaldingeng
dc.subjectTratamiento Térmicoes_AR
dc.subjectHeat Treatmenteng
dc.subjectRequesónes_AR
dc.subjectCurdeng
dc.subjectQuesoes_AR
dc.subjectCheeseeng
dc.subject.otherEnzima Coagulante la Lechees_AR
dc.titleInfluence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeseses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentinaes_AR
dc.description.filFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentinaes_AR
dc.description.filFil: Pozza, Leila. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentinaes_AR
dc.description.filFil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentinaes_AR
dc.description.filFil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentinaes_AR
dc.description.filFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentinaes_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record