%0 Journal Article
%T Effect of Adjunct Culture <i>Lactobacillus helveticus</i> (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
%A Nat¨¢lia Chinellato de Azambuja
%A Izildinha Moreno
%A Darlila Aparecida Gallina
%A Leila Maria Spadoti
%A Eliana Maria Pettirossi Motta
%A Maria Teresa Bertolodo Pacheco
%A Angela Lima Men¨ºses de Queiroz
%A Adriane Elisabete Costa Antunes
%J Food and Nutrition Sciences
%P 512-525
%@ 2157-9458
%D 2017
%I Scientific Research Publishing
%R 10.4236/fns.2017.85035
%X <span style=\"font-family:Verdana;\">At semi-industrial scale it was obtained two cheeses, one with aromatic
culture (CHN) and the other with also </span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:Verdana;\">L.</span></i><span style=\"font-family:Verdana;\"> <i>helveticus</i></span><i><span style=\"font-family:Verdana;\">&lt;/i&gt;</span></i><i><span style=\"font-family:&quot;\"> </span></i><span style=\"font-family:Verdana;\">(CHN</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">+</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">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 </span><span style=\"font-family:Verdana;\">&lt;i&gt;</span><i><span style=\"font-family:Verdana;\">¦Á</span></i><i><span style=\"font-family:Verdana;\">&lt;/i&gt;&lt;sub&gt;</span></i><sub><span style=\"font-family:Verdana;\">s1-I</span></sub><sub><span style=\"font-family:Verdana;\">&lt;/sub&gt;</span></sub><span style=\"font-family:Verdana;\">-casein in the CHN cheese and 6.5 times in the CHN</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">+</span><span style=\"font-family:&quot;\"> </span><span style=\"font-family:Verdana;\">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.
%K Amino Acids
%K Cheese
%K &lt
%K i&gt
%K L. helveticus&lt
%K /i&gt
%K Ripening
%K Sensory Analysis
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=76192