Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese |
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| Authors: | Carolina Merheb-Dini,Graziele Aparecida Chiuchi Garcia,Ana Lú cia Barretto Penna,Eleni Gomes,Roberto da Silva |
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| Affiliation: | 1. Laboratory of Biochemistry and Applied Microbiology – IBILCE – UNESP, Rua Cristóvão Colombo 2265, São José do Rio Preto, São Paulo, CEP 15054-000, Brazil;2. Laboratory of Milk and Milk Products – IBILCE – UNESP, Rua Cristóvão Colombo 2265, São José do Rio Preto, São Paulo, CEP 15054-000, Brazil |
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| Abstract: | Prato cheeses were manufactured using coagulant from Thermomucor indicae-seudaticae N31 or a commercial coagulant. Cheeses were characterised using the following analysis: yield; fat; acidity; moisture; ash; salt; pH; total nitrogen; total protein; NS-pH 4.6/NT*100; NS-TCA 12%/NT*100; casein electrophoresis; and RP-HPLC. The results were statistically analysed and revealed that the proteolytic indices were not significantly different throughout the 60 days of ripening of cheeses made with either coagulant. Even though there were some quantitative differences in the peptide profile of cheeses, the enzyme from T. indicae-seudaticae N31 was used in the production of good quality Prato cheese without having to change the established technological parameters of the process. |
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| Keywords: | Thermomucor indicae-seudaticae N31 Milk-clotting enzyme Commercial coagulant Prato cheese Proteolysis |
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