Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses

Autores
Costabel, Luciana Maria; Bergamini, Carina Viviana; Pozza, Leila; Cuffia, Facundo; Candioti, Mario César; Hynes, Erica Rut
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.
EEA Rafaela
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Bergamini, Carina Viviana. 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: Pozza, Leila. 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: Cuffia, Facundo. 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: 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: 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
Fuente
Journal of Dairy Research 82 (3) : 375-384 (August 2015)
Materia
Quimosina
Temperatura
Escaldado
Tratamiento Térmico
Requesón
Queso
Chymosin
Temperature
Scalding
Heat Treatment
Curd
Cheese
Enzima Coagulante la Leche
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3973
Acceder
id INTADig_dcdb099af34686264ba196ac2fe6617a
oai_identifier_str oai:localhost:20.500.12123/3973
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheesesCostabel, Luciana MariaBergamini, Carina VivianaPozza, LeilaCuffia, FacundoCandioti, Mario CésarHynes, Erica RutQuimosinaTemperaturaEscaldadoTratamiento TérmicoRequesónQuesoChymosinTemperatureScaldingHeat TreatmentCurdCheeseEnzima Coagulante la LecheIn this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.EEA RafaelaFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; ArgentinaFil: Bergamini, Carina Viviana. 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: Pozza, Leila. 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: Cuffia, Facundo. 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: 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: 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química; ArgentinaCambridge University Press2018-11-27T12:33:29Z2018-11-27T12:33:29Z2015-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4Dhttp://hdl.handle.net/20.500.12123/39730022-02991469-7629https://doi.org/10.1017/S0022029915000175Journal of Dairy Research 82 (3) : 375-384 (August 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:30Zoai:localhost:20.500.12123/3973instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:30.954INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
title Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
spellingShingle Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
Costabel, Luciana Maria
Quimosina
Temperatura
Escaldado
Tratamiento Térmico
Requesón
Queso
Chymosin
Temperature
Scalding
Heat Treatment
Curd
Cheese
Enzima Coagulante la Leche
title_short Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
title_full Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
title_fullStr Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
title_full_unstemmed Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
title_sort Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
dc.creator.none.fl_str_mv Costabel, Luciana Maria
Bergamini, Carina Viviana
Pozza, Leila
Cuffia, Facundo
Candioti, Mario César
Hynes, Erica Rut
author Costabel, Luciana Maria
author_facet Costabel, Luciana Maria
Bergamini, Carina Viviana
Pozza, Leila
Cuffia, Facundo
Candioti, Mario César
Hynes, Erica Rut
author_role author
author2 Bergamini, Carina Viviana
Pozza, Leila
Cuffia, Facundo
Candioti, Mario César
Hynes, Erica Rut
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Quimosina
Temperatura
Escaldado
Tratamiento Térmico
Requesón
Queso
Chymosin
Temperature
Scalding
Heat Treatment
Curd
Cheese
Enzima Coagulante la Leche
topic Quimosina
Temperatura
Escaldado
Tratamiento Térmico
Requesón
Queso
Chymosin
Temperature
Scalding
Heat Treatment
Curd
Cheese
Enzima Coagulante la Leche
dc.description.none.fl_txt_mv In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.
EEA Rafaela
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Grupo Calidad de Leche y Agroindustria; Argentina
Fil: Bergamini, Carina Viviana. 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: Pozza, Leila. 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: Cuffia, Facundo. 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: 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: 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. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina
description In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.
publishDate 2015
dc.date.none.fl_str_mv 2015-08
2018-11-27T12:33:29Z
2018-11-27T12:33:29Z
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 https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D
http://hdl.handle.net/20.500.12123/3973
0022-0299
1469-7629
https://doi.org/10.1017/S0022029915000175
url https://www.cambridge.org/core/journals/journal-of-dairy-research/article/influence-of-chymosin-type-and-curd-scalding-temperature-on-proteolysis-of-hard-cooked-cheeses/EDBBF32BB68D1B0768AC7BAE054F7B4D
http://hdl.handle.net/20.500.12123/3973
https://doi.org/10.1017/S0022029915000175
identifier_str_mv 0022-0299
1469-7629
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Cambridge University Press
publisher.none.fl_str_mv Cambridge University Press
dc.source.none.fl_str_mv Journal of Dairy Research 82 (3) : 375-384 (August 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619128612061184
score 12.559606

Publicaciones similares