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Orientador(es)
Resumo(s)
To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were
manufactured from bovine milk, following as much as possible traditional manufacture practices – using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria – viz. Lactococcus lactis and Lactobacillus brevis, which are normally found to high viable numbers in said cheeses, was also considered, either as single or mixed cultures. Our experimental
results confirmed the influence of rennet on the proteolysis extent, but not on proteolysis depth. On the other hand, the aforementioned strains clearly improved release of medium- and small-sized peptides, and contributed as well to the free amino acid pool in cheese.
Descrição
Palavras-chave
Cheese ripening Soluble nitrogen fractions Casein hydrolysis Cheese coagulant Lactic acid bacteria
Contexto Educativo
Citação
PEREIRA, Claúdia I. [et al.] - Proteolysis in model portuguese cheeses: Effects of rennet and starter culture. Food Chemistry. ISSN 0308-8146. 108 (2008) 862–868
Editora
Elsevier