Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/247
Título: Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
Autor(es): Azambuja, Natália Chinellato de; et. al.







Palavras-chave: Amino Acids
Cheese
L. helveticus
Ripening
Data do documento: 2017
Citação: Food and Nutrition Sciences, 2017, v. 8, p. 512-525, 2017. https://doi.org/10.4236/fns.2017.85035
Resumo: At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I -casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/247
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