Repository logo
 
No Thumbnail Available
Publication

Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese

Use this identifier to reference this record.

Advisor(s)

Abstract(s)

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.

Description

Keywords

Cheese Proteolysis Plant enzymes

Citation

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

Research Projects

Organizational Units

Journal Issue