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dc.contributor.authorAzambuja, Natália Chinellato de; et. al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-03-22T19:20:43Z-
dc.date.availablePT_Br
dc.date.available2022-03-22T19:20:43Z-
dc.date.copyright-
dc.date.issued2017-
dc.identifierPT_Br
dc.identifier.citationFood and Nutrition Sciences, 2017, v. 8, p. 512-525, 2017. https://doi.org/10.4236/fns.2017.85035pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/247-
dc.description.abstractAt 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.pt_BR
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dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectAmino Acidspt_BR
dc.subjectCheesept_BR
dc.subjectL. helveticuspt_BR
dc.subjectRipeningpt_BR
dc.titleEffect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheesept_BR
dc.typeArticlept_BR
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