Influence of milk-clotting enzymes on acidification rate of natural whey starter culture

Autores
Meinardi, Carlos Alberto; Alonso, Alba; Hynes, Erica Rut; Zalazar, Carlos Antonio
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight consecutive days. Adult bovine rennet was used in control cheeses, and three formulations of fermentation-produced chymosin in experimental cheeses. Whey cultures were obtained from the whey of the precedent cheeses, incubated individually 24 h at 42ºC.  pH of the control and the experimental whey did not differ before incubation, but it was significantly higher for pure chymosin’s whey after 24 h. Soluble nitrogen content in tricloroacetic acid 2 and 12 %, and in phosphotungstic acid 2.5 % was significantly lower for all experimental whey samples than in control whey.  That is likely the reason of  the delay in acidification rate of whey cultures, when bovine coagulant is replaced by fermentation produced chymosin in hard cheese-making.
Fil: Meinardi, Carlos Alberto. 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, Alba. 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
Fil: Zalazar, Carlos Antonio. 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
HARD CHEESES
MILK-CLOTTING ENZYMES
NATURAL WHEY STARTER CULTURE
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:11336/123042
Acceder
id CONICETDig_ac20b81cb311e2a52ade81ac1704e4b2
oai_identifier_str oai:ri.conicet.gov.ar:11336/123042
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of milk-clotting enzymes on acidification rate of natural whey starter cultureMeinardi, Carlos AlbertoAlonso, AlbaHynes, Erica RutZalazar, Carlos AntonioHARD CHEESESMILK-CLOTTING ENZYMESNATURAL WHEY STARTER CULTUREhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight consecutive days. Adult bovine rennet was used in control cheeses, and three formulations of fermentation-produced chymosin in experimental cheeses. Whey cultures were obtained from the whey of the precedent cheeses, incubated individually 24 h at 42ºC.  pH of the control and the experimental whey did not differ before incubation, but it was significantly higher for pure chymosin’s whey after 24 h. Soluble nitrogen content in tricloroacetic acid 2 and 12 %, and in phosphotungstic acid 2.5 % was significantly lower for all experimental whey samples than in control whey.  That is likely the reason of  the delay in acidification rate of whey cultures, when bovine coagulant is replaced by fermentation produced chymosin in hard cheese-making.Fil: Meinardi, Carlos Alberto. 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, Alba. 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; ArgentinaFil: Zalazar, Carlos Antonio. 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, Inc2002-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/123042Meinardi, Carlos Alberto; Alonso, Alba; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of milk-clotting enzymes on acidification rate of natural whey starter culture; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 55; 3; 8-2002; 139-1441364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1471-0307.2002.00052.xinfo:eu-repo/semantics/altIdentifier/doi/10.1046/j.1471-0307.2002.00052.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 Técnicas2025-09-03T09:53:05Zoai:ri.conicet.gov.ar:11336/123042instacron: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 09:53:05.389CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
title Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
spellingShingle Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
Meinardi, Carlos Alberto
HARD CHEESES
MILK-CLOTTING ENZYMES
NATURAL WHEY STARTER CULTURE
title_short Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
title_full Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
title_fullStr Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
title_full_unstemmed Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
title_sort Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
dc.creator.none.fl_str_mv Meinardi, Carlos Alberto
Alonso, Alba
Hynes, Erica Rut
Zalazar, Carlos Antonio
author Meinardi, Carlos Alberto
author_facet Meinardi, Carlos Alberto
Alonso, Alba
Hynes, Erica Rut
Zalazar, Carlos Antonio
author_role author
author2 Alonso, Alba
Hynes, Erica Rut
Zalazar, Carlos Antonio
author2_role author
author
author
dc.subject.none.fl_str_mv HARD CHEESES
MILK-CLOTTING ENZYMES
NATURAL WHEY STARTER CULTURE
topic HARD CHEESES
MILK-CLOTTING ENZYMES
NATURAL WHEY STARTER CULTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight consecutive days. Adult bovine rennet was used in control cheeses, and three formulations of fermentation-produced chymosin in experimental cheeses. Whey cultures were obtained from the whey of the precedent cheeses, incubated individually 24 h at 42ºC.  pH of the control and the experimental whey did not differ before incubation, but it was significantly higher for pure chymosin’s whey after 24 h. Soluble nitrogen content in tricloroacetic acid 2 and 12 %, and in phosphotungstic acid 2.5 % was significantly lower for all experimental whey samples than in control whey.  That is likely the reason of  the delay in acidification rate of whey cultures, when bovine coagulant is replaced by fermentation produced chymosin in hard cheese-making.
Fil: Meinardi, Carlos Alberto. 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, Alba. 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
Fil: Zalazar, Carlos Antonio. 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 The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight consecutive days. Adult bovine rennet was used in control cheeses, and three formulations of fermentation-produced chymosin in experimental cheeses. Whey cultures were obtained from the whey of the precedent cheeses, incubated individually 24 h at 42ºC.  pH of the control and the experimental whey did not differ before incubation, but it was significantly higher for pure chymosin’s whey after 24 h. Soluble nitrogen content in tricloroacetic acid 2 and 12 %, and in phosphotungstic acid 2.5 % was significantly lower for all experimental whey samples than in control whey.  That is likely the reason of  the delay in acidification rate of whey cultures, when bovine coagulant is replaced by fermentation produced chymosin in hard cheese-making.
publishDate 2002
dc.date.none.fl_str_mv 2002-08
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/11336/123042
Meinardi, Carlos Alberto; Alonso, Alba; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of milk-clotting enzymes on acidification rate of natural whey starter culture; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 55; 3; 8-2002; 139-144
1364-727X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/123042
identifier_str_mv Meinardi, Carlos Alberto; Alonso, Alba; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of milk-clotting enzymes on acidification rate of natural whey starter culture; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 55; 3; 8-2002; 139-144
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/url/https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1471-0307.2002.00052.x
info:eu-repo/semantics/altIdentifier/doi/10.1046/j.1471-0307.2002.00052.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/msword
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_ 1842269199799418880
score 13.13397

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