Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6882
Título: Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese
Autor: Reis, Patrícia M.
Lourenço, Pedro L.
Domingos, Ana
Clemente, Alda F.
Palavras-chave: Cheese
Plant enzymes
Data: 2000
Editora: Elsevier
Citação: 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
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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6882
Versão do Editor: doi:10.1016/S0958-6946(00)00105-9
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Applicability of extracts from Centaurea calcitrapa1.pdf170,05 kBAdobe PDFVer/Abrir

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.