Proteolysis in model Portuguese cheeses: Effects of rennet and starter culture

• Tipo: Artigo em Revista Científica Internacional
• Data: 2008

Autores

Pereira, CI (Autor) Outra; Gomes, EO (Autor) Outra; Gomes, AMP (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: Food Chemistry

Vol. 108

Páginas: 862-868

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 22 Citações

Scopus - 32 Citações

Outras Informações

ID Authenticus: P-003-YSZ

DOI: 10.1016/j.foodchem.2007.11.050

Abstract (EN): To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portuguese cheeses, model cheeses were manufactured from bovine milk, following as much as possible traditional manufacture practices - using either animal or plant rennet. The individual role upon proteolysis of two (wild) strains of lactic acid bacteria - viz. Lactococcus lactis and Lactobacillus brevis, which are normally found to high viable numbers in said cheeses, was also considered, either as single or mixed cultures. Our experimental results confirmed the influence of rennet on the proteolysis extent, but not on proteolysis depth. On the other hand, the aforementioned strains clearly improved release of medium- and small-sized peptides, and contributed as well to the free amino acid pool in cheese.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7