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Assessment of proteolysis and sensory characteristics of prato cheese with adjunct culture Avalia o da proteólise e das características sensoriais de queijo prato com cultura adjunta  [cached]
Rafael Tamotsu Sato,Ariane Tayla Bisca Vieira,Jaqueline Camisa,Priscila Cristina Bizam Vianna
Semina : Ciências Agrárias , 2012,
Abstract: Influence of adjunct cultures on the chemical and sensory characteristics, and proteolysis of Prato cheese was investigated. Cheeses were manufactured using a commercial starter culture and Lactobacillus strains (Lactobacillus plantarum or Lactobacillus helveticus) as adjunct cultures. Control cheeses lacked the adjunct culture. The chemical composition was analyzed at day 5 after manufacture and the proteolysis at days 5, 25, 45 and 65 of ripening. The sensory acceptance was assessed at 60 days. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey’s test test at 5% significance level. There were no significant differences in chemical composition among the cheeses. A significant increase in proteolysis occurred during ripening period for the cheeses with adjunct culture when compared to cheeses without adjunct culture. Cheese with Lactobacillus helveticus showed higher scores for flavor, texture and purchase intent compared with the others treatments. Use of adjunct Lactobacillus suggests that the proteolysis of Prato cheese should be accelerated in order to reduce ripening period. A influência de culturas adjuntas sobre as características químicas e sensoriais, e sobre a proteólise do queijo Prato foi avaliada. Os queijos foram fabricados com cultura starter comercial e cepas de Lactobacillus (Lactobacillus plantarum ou Lactobacillus helveticus) como culturas adjuntas. Os queijos controle n o foram adicionados de cultura adjunta. A composi o química foi analisada no dia 5 após a fabrica o e a proteólise nos dias 5, 25, 45 e 65 de matura o. A aceita o sensorial foi avaliada em 60 dias. Um delineamento de parcelas subdivididas foi utilizado e o experimento completo foi realizado em triplicata. Os resultados foram avaliados pela análise de variancia e teste de Tukey no nível de 5% de probabilidade. Os queijos n o apresentaram diferen as significativas em rela o à composi o química. Um aumento significativo na proteólise ocorreu durante o período de matura o para os queijos com cultura adjunta, quando comparado aos queijos sem adi o desse tipo de cultura. Os queijos com Lactobacillus helveticus apresentaram médias das notas mais altas para os atributos sabor, textura e inten o de compra em compara o aos demais tratamentos. A utiliza o de Lactobacillus como cultura adjunta indica que a proteólise do queijo prato pode ser acelerada a fim de reduzir o seu tempo de matura o.
Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese  [PDF]
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
Food and Nutrition Sciences (FNS) , 2017, DOI: 10.4236/fns.2017.85035
Abstract: At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.
Avalia??o da proteólise e do derretimento do queijo prato obtido por ultrafiltra??o
Narimatsu, Agnes;Dornellas, José Raimundo F.;Spadoti, Leila M.;Pizaia, Patrícia D.;Roig, Salvador M.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000400033
Abstract: prato cheese is the second most consumed cheese in brazil. milk ultrafiltration (uf) is one of the processing alternatives for cheese manufacture which is receiving increased interest of the dairy sector, however, a lower rate of maturation in semi-hard cheeses made by uf has been reported. on this study were realized three processing experiments with three treatments each, respectively: with non concentrated milk (trat. 1) and with milk concentrated by uf up to volumetric concentration ratios (rcv) of 2.5:1 and 3.7:1 (trat. 2 and trat. 3, respectively). the cheeses were manufactured by the traditional process with enzymatic coagulation (calf rennet bela vista? - 90% quimosin) forty minutes/35oc), cut size one, partial remotion of 20% of whey and direct cooking by addition of water at 80oc, molding, pressing and ripening at 7oc. the three treatmens were compared among them with respect to composition, melting and proteolysis. with respect to composition, cheeses made by uf presented larger acidity, moisture and total protein and lower fat content. it was observed on treatment 3 a larger melting capacity and more intense proteolysis, as also their increase with respect to time.
Proteolysis in Golot Cheese
F. Yazici,M. Dervisoglu
Pakistan Journal of Biological Sciences , 2001,
Abstract: The proteolysis and correlations among the casein fractions, pH, soluble nitrogen, and ripening index in Golot cheese were investigated. The range and mean values of α s-, β-,γ caseins, pH, and ripening index were 56.3 -66.4, 61.9%; 12.2-26.0, 21.9; 6.5-30.6, 16.2; 4.8-6.5, 5.6, and 7.9 -70.0, 27.9%, respectively. There was a highly significant correlation between the casein fractions ( s-, -, and _-caseins) and some chemical properties (pH, soluble nitrogen, and ripening index).
Microscopic analysis of "prato", "mussarela" and "mineiro" cheese sold in street markets of the City of S. Paulo, Southeastern Brazil  [cached]
Correia Marlene,Roncada Maria José
Revista de Saúde Pública , 1997,
Abstract: INTRODUCTION: Cheese should be produced from ingredients of good quality and processed under hygienic conditions. Further, cheese should be transported, stored and sold in an appropriate manner in order to avoid, among other things, the incorporation of extraneous materials (filth) of biological origin or otherwise, in contravention of the relevant food legislation. The aim of the study was to evaluate the hygienic conditions of "prato", "mussarela", and "mineiro" cheeses sold at the street food markets in the city of S. Paulo, Brazil. MATERIALS AND METHOD: Forty-seven samples of each of the three types of cheese were collected during the period from March, 1993 to February, 1994. The Latin square was used as a statistical model for sampling and random selection of the street markets from which to collect the cheese samples. The samples were analysed for the presence of extraneous matters outside for which purpose the samples were washed and filtered and inside, for which the methodology of enzymathic digestion of the sample with pancreatine, followed by filtering,was used. RESULTS AND CONCLUSION: Of the 141 samples analysed, 75.9% exhibited at least one sort of extraneous matters. For the "prato" and "mussarela" cheeses, the high number of contaminated samples was due mainly to extraneous matters present inside the cheese, whereas in the "mineiro" cheese, besides the internal filth, 100% of the samples had external filth.
The influence of the ultrafiltration on the yield and quality of cottage cheese  [cached]
Ljubica Tratnik,Rajka Bo?ani?,Damir Kozlek
Mljekarstvo , 2002,
Abstract: In this paper the Cottage cheese samples, from controlled skimmed milk (with 3.5 % proteins), ultrafiltered (UF) and skimmed milk with different protein content (≈ 5%, 6% and 8%) adjusted with permeates, have been produced. Fermentations are obtained at 22 °C, by the addition of 0.5 % mesophilic culture, O“ type (DVS-culture, Chr. Hansen’s Lab., Denmark) and without rennet addition. The increased protein content has the greatestinfluence on the fermentation time (from 17 to 24; 27 and 29.5 hours) as well as on the cheese yield (from 15.2 to 25.3; 26.4; and 37.7 %). By the ultrafiltration applied, an increased protein content (18.8-19.7 %), ash (0.86- 0.99 %), calcium (115-137 mg/100g) and dry matter (21.4-23.5 %) have been obtained in comparison with control sample (17.26 % protein, 0.75 % ash, 105 mg/100g calcium, and 20.7 % dry matter). Better sensory characteristics of the experimental cheeses have been obtained in comparison with control samples. The control sample showed slightly softer consistency, and more smaller and more crumbly grains. The most efficient cheese yield, calculated on the basis of milk protein content, is obtained with UF-skimmed milk with ≈5 % protein. The best sensory characteristics, during entire storage time in refrigerator (14 days at +5 °C), are obtained with Cottage cheese produced from UF-skimmed milk with ≈ 6 % protein content.
Study of proteolysis and lipolysis of probiotic Lighvan cheese
Shahab Lavasani A.R. et al.
International Journal of AgriScience , 2012,
Abstract: The aim of this study was to characterize proteolysis and lipolysis activities of probiotic Lighvan cheese at 5, 25, 45 and 60 days of ripeness. Levels of proteolysis were assessed in the cheese from measurements of the following: WSN(%), NPN(%), RI(%) and NPN/TN(%) and levels of lipolysis were assessed from measurements of: ADV (%) and FFA(%). The effect of time on proteolysis and lipolysis activities of probiotic Lighvan cheese was determined significant (p<0.05). Values of the following increased continuously until the end of the ripening period; WSN(%), NPN(%), RI(%), NPN/TN(%), ADV (%) and FFA(%) but total nitrogen decreased throughout the duration of the 60-day storage time. The addition of B. lactis had a significant (p<0.05) effect on the proteolysis and lipolysis characteristics of Lighvan cheese and despite an increase in RI, the depth of ripening was low and a low value was determined for NPN/TN %, an indication that peptidase activity was very low. From the results of this study in can be concluded that in cheeses ripened in brine, a significant part of the ripening bi products are transferred into the brine so their effect on the sensory properties of the final product is therefore limited. The rate of proteolysis and lipolysis was slow because environmental conditions such as salt and lactic acid concentration can affect the proteolytic and lipolytic activities of the indigenous microbial enzymes in Lighvan cheese.
Preliminary Evaluation of the Influence of Pasture Feeding on Proteolysis of Ragusano Cheese
Vincenzo Fallico,Lina Chianese,Stefania Carpino,Giuseppe Licitra
Journal of Food Technology , 2013,
Abstract: The influence of native pasture for cows feeding on the levels and profiles of proteolysis in Ragusano cheese at different ages (1, 120 and 210 days) was evaluated through a comparison with the Total Mixed Rations (TMR) feeding. Eight experimental cheeses were produced from milk of cows consuming a TMR diet supplemented with native pasture and eight control cheeses from milk of cows fed with only TMR. Cows diet was found to have no significant (p>0.05) impact on the overall composition of Ragusano cheese, including the levels of primary and secondary proteolysis measured as soluble N in acetate buffer at pH 4.6 and in 12% trichloroacetic acid, respectively. Experimental and control cheeses showed similar extents of casein hydrolysis by urea-PAGE analysis and the densitometry of the electrophoretic profiles confirmed that nonsignificant differences (p>0.05) in bands intensity existed between experimental and control cheeses. These results suggested that the feeding strategy had no influence on the activity of proteases from rennet, milk and microflora on caseins and large peptides. Otherwise, cows diet had a qualitative impact on secondary proteolysis, influencing the composition of the 12% trichloroacetic acid-soluble peptide fraction of Ragusano cheese. Experimental and control cheeses showed different peptide profiles by reversed phase-HPLC analysis and the information provided by these profiles were useful in discriminating cheeses based on age and feeding treatment by principal components analysis. Proteases of microflora derived from local pasture probably produced soluble compounds that were specifically present in the peptide profiles of experimental cheeses. Further studies will concern the molecular characterization of the different peptide fractions of experimental and control cheeses.
Caracteriza??o físico-química, reológica e sensorial de queijos tipo Prato com teor reduzido de gordura
De Rensis, Christiane Maciel Vasconcellos Barros;Petenate, Ademir José;Viotto, Walkiria Hanada;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000300005
Abstract: composition, proteolysis, melting, reological properties, and sensory acceptability of three commercial reduced fat prato cheese, found in the market of campinas - sp, brazil, were evaluated. there was no statistical difference (p > 0,05) in the cheese composition. the proteolysis extension and depth were significantly higher (p < 0.05) at 60 days of refrigerated store for cheese b. cheeses a and c were firmer and more elastic at 60 days of refrigerated store. sensory acceptability tests indicated significant differences (p < 0.05) among the cheeses for flavor and global impression. cheese b was better graded than the other cheeses in the sensory acceptance test and its buying intention scores indicated that 70% consumers would certainly or probably buy this cheese.
Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceita??o sensorial de queijo prato light
Barros, Christiane Maciel V.;Cunha, Clarissa Reschke da;Gallina, Darlila A.;Viotto, Luiz Antonio;Viotto, Walkiria H.;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000100003
Abstract: proteolysis, viscoelastic properties and sensory acceptance of reduced fat prato cheeses made with and without adjunt culture (ac) were evaluated. the cheeses were made from microfiltered milk. two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both ac (lactobacillus helveticus) and traditional starter. cheese composition was determined after 5 days of manufacture. proteolysis and rheological properties were evaluated after 5, 25 and 45 days. viscoelastic parameters were obtained using relaxation tests. cheese sensory properties were evaluated using acceptability tests. there was no statistical difference (p>0,05) in cheese composition. the proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with ac. there was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without ac. sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. cheese made with ac was better graded than cheese made only with starter. buying intention grades showed that 70% consumers would certainly or probably buy cheese made with ac, while only 43.4% would behave the same with control cheese.
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