Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture

Autores
Lombardi, Julia; Ciocia, Felicia; Uniacke Lowe, Thérèse; Boeris, Valeria; Risso, Patricia Hilda; McSweeney, Paul L. H.
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.
Fil: Lombardi, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Ciocia, Felicia. University College Cork; Irlanda
Fil: Uniacke Lowe, Thérèse. University College Cork; Irlanda
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: McSweeney, Paul L. H.. University College Cork; Irlanda
Materia
MICROBIAL COAGULANT
CHEESE
BIOCHEMISTRY DURING RIPENING
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:11336/152793
Acceder
id CONICETDig_4c3a825672b39b6505f89af77dc7037b
oai_identifier_str oai:ri.conicet.gov.ar:11336/152793
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufactureLombardi, JuliaCiocia, FeliciaUniacke Lowe, ThérèseBoeris, ValeriaRisso, Patricia HildaMcSweeney, Paul L. H.MICROBIAL COAGULANTCHEESEBIOCHEMISTRY DURING RIPENINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.Fil: Lombardi, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: Ciocia, Felicia. University College Cork; IrlandaFil: Uniacke Lowe, Thérèse. University College Cork; IrlandaFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; ArgentinaFil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; ArgentinaFil: McSweeney, Paul L. H.. University College Cork; IrlandaInstituto de Tecnologia do Paraná2019-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/152793Lombardi, Julia; Ciocia, Felicia; Uniacke Lowe, Thérèse; Boeris, Valeria; Risso, Patricia Hilda; et al.; Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 62; 7-2019; 1-131516-89131678-4324CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509&lng=en&nrm=isoinfo:eu-repo/semantics/altIdentifier/doi/10.1590/1678-4324-2019180128info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:55Zoai:ri.conicet.gov.ar:11336/152793instacron: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 10:11:56.065CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
title Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
spellingShingle Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
Lombardi, Julia
MICROBIAL COAGULANT
CHEESE
BIOCHEMISTRY DURING RIPENING
title_short Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
title_full Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
title_fullStr Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
title_full_unstemmed Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
title_sort Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
dc.creator.none.fl_str_mv Lombardi, Julia
Ciocia, Felicia
Uniacke Lowe, Thérèse
Boeris, Valeria
Risso, Patricia Hilda
McSweeney, Paul L. H.
author Lombardi, Julia
author_facet Lombardi, Julia
Ciocia, Felicia
Uniacke Lowe, Thérèse
Boeris, Valeria
Risso, Patricia Hilda
McSweeney, Paul L. H.
author_role author
author2 Ciocia, Felicia
Uniacke Lowe, Thérèse
Boeris, Valeria
Risso, Patricia Hilda
McSweeney, Paul L. H.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv MICROBIAL COAGULANT
CHEESE
BIOCHEMISTRY DURING RIPENING
topic MICROBIAL COAGULANT
CHEESE
BIOCHEMISTRY DURING RIPENING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.
Fil: Lombardi, Julia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: Ciocia, Felicia. University College Cork; Irlanda
Fil: Uniacke Lowe, Thérèse. University College Cork; Irlanda
Fil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
Fil: Risso, Patricia Hilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias; Argentina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Departamento de Química y Física. Área Fisicoquímica; Argentina
Fil: McSweeney, Paul L. H.. University College Cork; Irlanda
description Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.
publishDate 2019
dc.date.none.fl_str_mv 2019-07
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/11336/152793
Lombardi, Julia; Ciocia, Felicia; Uniacke Lowe, Thérèse; Boeris, Valeria; Risso, Patricia Hilda; et al.; Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 62; 7-2019; 1-13
1516-8913
1678-4324
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152793
identifier_str_mv Lombardi, Julia; Ciocia, Felicia; Uniacke Lowe, Thérèse; Boeris, Valeria; Risso, Patricia Hilda; et al.; Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture; Instituto de Tecnologia do Paraná; Brazilian Archives of Biology and Technology; 62; 7-2019; 1-13
1516-8913
1678-4324
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509&lng=en&nrm=iso
info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-4324-2019180128
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 Instituto de Tecnologia do Paraná
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná
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_ 1842270177275674624
score 13.13397

Publicaciones similares