Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese

Autores
Candioti, Mario César; Alonso, María Jimena; Hynes, Erica Rut
Año de publicación
2007
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk clotting enzyme was inactivated. The residual activity of coagulant correlated with primary proteolysis, especially in early stages of ripening. Caseins’ hydrolysis did not significantly impact on the melting ability of the cheeses, expressed as the area increase after heating samples under standardised conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening.
Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Alonso, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
COAGULANT ENZYME
MELTING PROPERTIES
PROTEOLYSIS
SOFT CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/113866
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheeseCandioti, Mario CésarAlonso, María JimenaHynes, Erica RutCOAGULANT ENZYMEMELTING PROPERTIESPROTEOLYSISSOFT CHEESEhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk clotting enzyme was inactivated. The residual activity of coagulant correlated with primary proteolysis, especially in early stages of ripening. Caseins’ hydrolysis did not significantly impact on the melting ability of the cheeses, expressed as the area increase after heating samples under standardised conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening.Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Alonso, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaWiley Blackwell Publishing, Inc2007-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113866Candioti, Mario César; Alonso, María Jimena; Hynes, Erica Rut; Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 60; 3; 12-2007; 175-1811364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2007.00333.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:39Zoai:ri.conicet.gov.ar:11336/113866instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:40.181CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
title Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
spellingShingle Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
Candioti, Mario César
COAGULANT ENZYME
MELTING PROPERTIES
PROTEOLYSIS
SOFT CHEESE
title_short Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
title_full Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
title_fullStr Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
title_full_unstemmed Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
title_sort Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese
dc.creator.none.fl_str_mv Candioti, Mario César
Alonso, María Jimena
Hynes, Erica Rut
author Candioti, Mario César
author_facet Candioti, Mario César
Alonso, María Jimena
Hynes, Erica Rut
author_role author
author2 Alonso, María Jimena
Hynes, Erica Rut
author2_role author
author
dc.subject.none.fl_str_mv COAGULANT ENZYME
MELTING PROPERTIES
PROTEOLYSIS
SOFT CHEESE
topic COAGULANT ENZYME
MELTING PROPERTIES
PROTEOLYSIS
SOFT CHEESE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk clotting enzyme was inactivated. The residual activity of coagulant correlated with primary proteolysis, especially in early stages of ripening. Caseins’ hydrolysis did not significantly impact on the melting ability of the cheeses, expressed as the area increase after heating samples under standardised conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening.
Fil: Candioti, Mario César. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Alonso, María Jimena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description In this work, we assessed the influence of coagulant residual activity and primary proteolysis on Cremoso Argentino cheese melting properties. For that purpose, we made Cremoso soft cheeses using different amounts of coagulant, and also obtained samples in which milk clotting enzyme was inactivated. The residual activity of coagulant correlated with primary proteolysis, especially in early stages of ripening. Caseins’ hydrolysis did not significantly impact on the melting ability of the cheeses, expressed as the area increase after heating samples under standardised conditions. Samples with similar proximate composition showed some changes in meltability; those seemed related to pH evolution during ripening.
publishDate 2007
dc.date.none.fl_str_mv 2007-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/113866
Candioti, Mario César; Alonso, María Jimena; Hynes, Erica Rut; Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 60; 3; 12-2007; 175-181
1364-727X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113866
identifier_str_mv Candioti, Mario César; Alonso, María Jimena; Hynes, Erica Rut; Influence of residual milk-clotting enzyme and proteolysis on melting properties of soft cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 60; 3; 12-2007; 175-181
1364-727X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2007.00333.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269109298921472
score 13.13397

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