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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Cheese Proteolysis Plant enzymes
Contexto Educativo
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
Editora
Elsevier