Applicability of extracts from Centaurea calcitrapa in ripening of bovine cheese

• Type: Article in International Scientific Journal
• Date: 2000

Authors

Patricia J M Reis (Author) Other; Lourenco, PL (Author) Other; Domingos, A (Author) Other; Clemente, AF (Author) Other; Pais, MS (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: International Dairy Journal

Vol. 10

Pages: 775-780

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 24 Citations

Scopus - 28 Citations

Other information

Authenticus ID: P-001-1P9

DOI: 10.1016/s0958-6946(00)00105-9

Abstract (EN): Aqueous extracts obtained from cell suspension cultures of Centaurea calcitrapa were used as proteolytic additive in the manufacture of a commercial bovine cheese, coagulated with animal rennet and typically ripened for 28 d. The cheese was assessed in comparison to standard cheese for two levels of addition of said extract, viz. 0.61 and 1.22 mg of total protein mL(-1). The qualitative and quantitative evolutions of the nitrogen fractions were monitored in the experimental cheeses throughout the whole ripening period. In general, the chemical compositions of the cheeses were different depending on the amount of extract used, but no significant differences could be detected in the ripening index. With regard to electrophoretic profiles, the two types of cheese could be distinguished until up to ca. 7 d of ripening, but differences did essentially vanish by 28 d.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6