Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese

Detalhes bibliográficos
Autor(a) principal: Reis, Patrícia M.
Data de Publicação: 2000
Outros Autores: Lourenço, Pedro L., Domingos, Ana, Clemente, Alda F.
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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spelling 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
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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