Coalho Cheese Made with Protease from Thermomucor indicae‐seudaticae N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese |
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| Authors: | Carolina Merheb‐Dini Karina S Chaves Eleni Gomes Roberto da Silva Mirna L Gigante |
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| Affiliation: | 1. Faculty of Food Engineering, Univ. of Campinas – UNICAMP, Campinas, SP, Brazil;2. Laboratory of Biochemistry and Applied Microbiology – Inst. de Biociências, Letras e Ciências Exatas (IBILCE) – Univ. Estadual Paulista Júlio de Mesquita Filho (UNESP), S?o José do Rio Preto, SP, Brazil |
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| Abstract: | The aim of this study was to explore the use of a new coagulant from Thermomucor indicae‐seudaticae N31 for the manufacture of a high‐cooked starter‐free cheese variety, by evaluating its physicochemical and functional characteristics in comparison to cheeses made with a traditional commercial coagulant. Coalho cheese was successfully produced with the new protease as it exhibited comparable characteristics to the one produced using the commercial enzyme: pH behavior during manufacture; cheese composition; protein and fat recovery; and cheese yield. In addition, during storage, melting was low and not affected by storage time; the increase of TCA 12% soluble nitrogen (% of total nitrogen) was lower than half of that of pH 4.6 soluble nitrogen (% of total nitrogen); concentration of β‐CN significantly decreased, whereas αs1‐CN concentration was not affected by storage time. |
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| Keywords: | capillary electrophoresis chemical acidification Coalho cheese high‐cook melting |
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