Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Braz. arch. biol. technol
; 62: e19180128, 2019. tab, graf
Article
in En
| LILACS
| ID: biblio-1055404
Responsible library:
BR1.1
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.
Key words
Full text:
1
Collection:
01-internacional
Database:
LILACS
Main subject:
Aspergillus niger
/
Biochemical Phenomena
/
Cheese
/
Coagulation Agents
Language:
En
Journal:
Braz. arch. biol. technol
Journal subject:
BIOLOGIA
Year:
2019
Document type:
Article
Affiliation country:
Argentina
/
Ireland
Country of publication:
Brazil