Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6882 |
Resumo: | Aqueous extracts obtained from cell suspension cultures of Centaurea calcitrapa were used as proteolytic additive in the manufacture of a commercial bovine cheese, coagulated with animal rennet and typically ripened for 28 d. The cheese was assessed in comparison to standard cheese for two levels of addition of said extract, viz. 0.61 and 1.22mg of total protein mL~1. The qualitative and quantitative evolutions of the nitrogen fractions were monitored in the experimental cheeses throughout the whole ripening period. In general, the chemical compositions of the cheeses were di!erent depending on the amount of extract used, but no signi"cant di!erences could be detected in the ripening index. With regard to electrophoretic pro"les, the two types of cheese could be distinguished until up to ca. 7 d of ripening, but di!erences did essentially vanish by 28 d. |
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Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheeseCheeseProteolysisPlant enzymesAqueous extracts obtained from cell suspension cultures of Centaurea calcitrapa were used as proteolytic additive in the manufacture of a commercial bovine cheese, coagulated with animal rennet and typically ripened for 28 d. The cheese was assessed in comparison to standard cheese for two levels of addition of said extract, viz. 0.61 and 1.22mg of total protein mL~1. The qualitative and quantitative evolutions of the nitrogen fractions were monitored in the experimental cheeses throughout the whole ripening period. In general, the chemical compositions of the cheeses were di!erent depending on the amount of extract used, but no signi"cant di!erences could be detected in the ripening index. With regard to electrophoretic pro"les, the two types of cheese could be distinguished until up to ca. 7 d of ripening, but di!erences did essentially vanish by 28 d.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaReis, Patrícia M.Lourenço, Pedro L.Domingos, AnaClemente, Alda F.2011-10-22T18:20:36Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6882engREIS, Patrícia M. [et al.] - Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese. International Dairy Journal. ISSN 0958-6946. Vol. 10 (2000), p. 775-78010.1016/S0958-6946(00)00105-9info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:39Zoai:repositorio.ucp.pt:10400.14/6882Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:52.787658Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
title |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
spellingShingle |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese Reis, Patrícia M. Cheese Proteolysis Plant enzymes |
title_short |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
title_full |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
title_fullStr |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
title_full_unstemmed |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
title_sort |
Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese |
author |
Reis, Patrícia M. |
author_facet |
Reis, Patrícia M. Lourenço, Pedro L. Domingos, Ana Clemente, Alda F. |
author_role |
author |
author2 |
Lourenço, Pedro L. Domingos, Ana Clemente, Alda F. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Reis, Patrícia M. Lourenço, Pedro L. Domingos, Ana Clemente, Alda F. |
dc.subject.por.fl_str_mv |
Cheese Proteolysis Plant enzymes |
topic |
Cheese Proteolysis Plant enzymes |
description |
Aqueous extracts obtained from cell suspension cultures of Centaurea calcitrapa were used as proteolytic additive in the manufacture of a commercial bovine cheese, coagulated with animal rennet and typically ripened for 28 d. The cheese was assessed in comparison to standard cheese for two levels of addition of said extract, viz. 0.61 and 1.22mg of total protein mL~1. The qualitative and quantitative evolutions of the nitrogen fractions were monitored in the experimental cheeses throughout the whole ripening period. In general, the chemical compositions of the cheeses were di!erent depending on the amount of extract used, but no signi"cant di!erences could be detected in the ripening index. With regard to electrophoretic pro"les, the two types of cheese could be distinguished until up to ca. 7 d of ripening, but di!erences did essentially vanish by 28 d. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000 2000-01-01T00:00:00Z 2011-10-22T18:20:36Z |
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.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6882 |
url |
http://hdl.handle.net/10400.14/6882 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
REIS, Patrícia M. [et al.] - Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese. International Dairy Journal. ISSN 0958-6946. Vol. 10 (2000), p. 775-780 10.1016/S0958-6946(00)00105-9 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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