کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1184963 963374 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese
چکیده انگلیسی

The aim of this study was to evaluate the influence of lamb rennet paste on the proteolysis and textural properties of Murcia al Vino cheese, compared with calf rennet. The enzyme concentration was adjusted according to its milk-clotting activity. The use of rennet paste led to higher values of all nitrogen fractions studied. Significant increases were observed in the water-soluble nitrogen fraction as a result of the lower pH of rennet paste cheeses; although the rennet paste is not characterised, three proteases are reported in the references consulted which can justify the greater proteolysis compared with calf rennet. The use of natural rennet paste produces a cheese with a more hydrolysed protein matrix, which is associated with significant changes in texture. The greater firmness determined in the rennet paste cheese was associated with higher fracture stress, lower fracture strain and lower moisture content.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 124, Issue 2, 15 January 2011, Pages 583–588
نویسندگان
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