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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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| Aparece nas coleções: | Artigos Científicos |
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| Effect of Adjunct Culture Lactobacillus....pdf | 605.37 kB | Adobe PDF | Visualizar/Abrir |
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