Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

Detalhes bibliográficos
Autor(a) principal: Azambuja, Natália Chinellato de; et. al.
Data de Publicação: 2017
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/247
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.
id ITAL-2_80a685f0f234727a3352f78d682eb4fb
oai_identifier_str oai:http://repositorio.ital.sp.gov.br:123456789/247
network_acronym_str ITAL-2
network_name_str Repositório do Instituto de Tecnologia de Alimentos
repository_id_str
spelling Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato CheeseAmino AcidsCheeseL. helveticusRipeningAt 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.Azambuja, Natália Chinellato de; et. al.2022-03-22T19:20:43Z2022-03-22T19:20:43Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood and Nutrition Sciences, 2017, v. 8, p. 512-525, 2017. https://doi.org/10.4236/fns.2017.85035http://repositorio.ital.sp.gov.br/jspui/handle/123456789/247reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:58Zoai:http://repositorio.ital.sp.gov.br:123456789/247Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:58Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
title Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
spellingShingle Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
Azambuja, Natália Chinellato de; et. al.
Amino Acids
Cheese
L. helveticus
Ripening
title_short Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
title_full Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
title_fullStr Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
title_full_unstemmed Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
title_sort Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
author Azambuja, Natália Chinellato de; et. al.
author_facet Azambuja, Natália Chinellato de; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Azambuja, Natália Chinellato de; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Amino Acids
Cheese
L. helveticus
Ripening
topic Amino Acids
Cheese
L. helveticus
Ripening
description 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.
publishDate 2017
dc.date.none.fl_str_mv




2017
2022-03-22T19:20:43Z
2022-03-22T19:20:43Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food and Nutrition Sciences, 2017, v. 8, p. 512-525, 2017. https://doi.org/10.4236/fns.2017.85035
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/247
identifier_str_mv
Food and Nutrition Sciences, 2017, v. 8, p. 512-525, 2017. https://doi.org/10.4236/fns.2017.85035
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/247
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
_version_ 1798311816817803264

Registros relacionados