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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
17/10/2003 |
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Data da última atualização: |
28/08/2023 |
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Autoria: |
SOUSA, M. J.; MALCATA, F. X. |
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Título: |
Comparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese. |
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Ano de publicação: |
1997 |
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Fonte/Imprenta: |
Journal of Agricultural and Food Chemistry, v. 45, n. 1, p. 74-81, 1997. |
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DOI: |
https://doi.org/10.1021/jf9506601 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara cardunculus as rennet were compared with cheeses manufactured with a commercial animal rennet. Changes in a number of microbiological, chemical, and biochemical characteristics throughout ripening were followed in attempts to get scientific insight especially into the primary proteolysis brought about by this plant rennet in cheese. Using averages and corresponding 95% confidence intervals, it was concluded that the type of rennet had no significant effect on cheese composition (e.g., moisture, fat, protein, salt, and pH at the center and at the surface) over the ripening period but lower microbiological counts of Enterobacteria, Lactococci, and Lactobacilli were obtained for cheese manufactured with plant rennet until 28 days of the ripening. Conversely, several biochemical differences in cheese became apparent as ripening progressed. Electrophoretic analyses of the water insoluble fractions from cheeses manufactured with either rennet showed that ?-caseins were less susceptible to proteolysis than ?s-caseins and that the animal rennet was more proteolytic on ?- and ?s-caseins than the plant rennet; cheeses manufactured with the plant rennet exhibited higher levels of WSN/TN than cheeses manufactured with the animal rennet, although the former showed lower levels of TCA/TN and lower levels of PTA/TN. The peptide profiles of water-soluble extracts of the cheeses obtained by reversed-phase HPLC exhibited different patterns at all stages of ripening for the two rennets utilized, thus conveying important qualitative information for fundamental differentiation of proteolysis effected by either rennet. MenosAbstract: Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara cardunculus as rennet were compared with cheeses manufactured with a commercial animal rennet. Changes in a number of microbiological, chemical, and biochemical characteristics throughout ripening were followed in attempts to get scientific insight especially into the primary proteolysis brought about by this plant rennet in cheese. Using averages and corresponding 95% confidence intervals, it was concluded that the type of rennet had no significant effect on cheese composition (e.g., moisture, fat, protein, salt, and pH at the center and at the surface) over the ripening period but lower microbiological counts of Enterobacteria, Lactococci, and Lactobacilli were obtained for cheese manufactured with plant rennet until 28 days of the ripening. Conversely, several biochemical differences in cheese became apparent as ripening progressed. Electrophoretic analyses of the water insoluble fractions from cheeses manufactured with either rennet showed that ?-caseins were less susceptible to proteolysis than ?s-caseins and that the animal rennet was more proteolytic on ?- and ?s-caseins than the plant rennet; cheeses manufactured with the plant rennet exhibited higher levels of WSN/TN than cheeses manufactured with the animal rennet, although the former showed lower levels of TCA/TN and lower levels of PTA/TN. The peptide profiles of water-soluble extracts of the cheeses obtained by r... Mostrar Tudo |
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Palavras-Chave: |
Enzima coagulante; Queijo de ovelha; Renina; Sheep cheese; Substituto da Cynara cardunculus. |
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Thesagro: |
Maturação; Microbiologia de Alimento; Ovino; Proteólise. |
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Thesaurus Nal: |
Cheeses; Cynara cardunculus; Proteolysis; Rennet substitutes; Ripening. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02690naa a2200313 a 4500
001 1529882
005 2023-08-28
008 1997 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1021/jf9506601$2DOI
100 1 $aSOUSA, M. J.
245 $aComparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese.$h[electronic resource]
260 $c1997
520 $aAbstract: Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara cardunculus as rennet were compared with cheeses manufactured with a commercial animal rennet. Changes in a number of microbiological, chemical, and biochemical characteristics throughout ripening were followed in attempts to get scientific insight especially into the primary proteolysis brought about by this plant rennet in cheese. Using averages and corresponding 95% confidence intervals, it was concluded that the type of rennet had no significant effect on cheese composition (e.g., moisture, fat, protein, salt, and pH at the center and at the surface) over the ripening period but lower microbiological counts of Enterobacteria, Lactococci, and Lactobacilli were obtained for cheese manufactured with plant rennet until 28 days of the ripening. Conversely, several biochemical differences in cheese became apparent as ripening progressed. Electrophoretic analyses of the water insoluble fractions from cheeses manufactured with either rennet showed that ?-caseins were less susceptible to proteolysis than ?s-caseins and that the animal rennet was more proteolytic on ?- and ?s-caseins than the plant rennet; cheeses manufactured with the plant rennet exhibited higher levels of WSN/TN than cheeses manufactured with the animal rennet, although the former showed lower levels of TCA/TN and lower levels of PTA/TN. The peptide profiles of water-soluble extracts of the cheeses obtained by reversed-phase HPLC exhibited different patterns at all stages of ripening for the two rennets utilized, thus conveying important qualitative information for fundamental differentiation of proteolysis effected by either rennet.
650 $aCheeses
650 $aCynara cardunculus
650 $aProteolysis
650 $aRennet substitutes
650 $aRipening
650 $aMaturação
650 $aMicrobiologia de Alimento
650 $aOvino
650 $aProteólise
653 $aEnzima coagulante
653 $aQueijo de ovelha
653 $aRenina
653 $aSheep cheese
653 $aSubstituto da Cynara cardunculus
700 1 $aMALCATA, F. X.
773 $tJournal of Agricultural and Food Chemistry$gv. 45, n. 1, p. 74-81, 1997.
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