title: Coalho Cheese Made with Protease from Thermomucor indicae-seudaticae N31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese.
abstract: The aim of this study was to explore the use of a new coagulant from Thermomucor indicae-seudaticae N31 for the manufacture of a high-cooked starter-free cheese variety, by evaluating its physicochemical and functional characteristics in comparison to cheeses made with a traditional commercial coagulant. Coalho cheese was successfully produced with the new protease as it exhibited comparable characteristics to the one produced using the commercial enzyme: pH behavior during manufacture; cheese composition; protein and fat recovery; and cheese yield. In addition, during storage, melting was low and not affected by storage time; the increase of TCA 12% soluble nitrogen (% of total nitrogen) was lower than half of that of pH 4.6 soluble nitrogen (% of total nitrogen); concentration of β-CN significantly decreased, whereas αs1 -CN concentration was not affected by storage time.
authors.affiliation: Faculty of Food Engineering, Univ. of Campinas - UNICAMP, P.O. Box 6121, CEP 13083-970, Campinas, SP, Brazil.
authors.forename: Carolina
authors.initials: C
authors.lastname: Merheb-Dini
authors.affiliation: Faculty of Food Engineering, Univ. of Campinas - UNICAMP, P.O. Box 6121, CEP 13083-970, Campinas, SP, Brazil.
authors.forename: Karina S
authors.initials: KS
authors.lastname: Chaves
authors.affiliation: Laboratory of Biochemistry and Applied Microbiology - Inst. de Biociências, Letras e Ciências Exatas (IBILCE) - Univ. Estadual Paulista Júlio de Mesquita Filho (UNESP), Rua Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto, SP, Brazil.
authors.forename: Eleni
authors.initials: E
authors.lastname: Gomes
authors.affiliation: Laboratory of Biochemistry and Applied Microbiology - Inst. de Biociências, Letras e Ciências Exatas (IBILCE) - Univ. Estadual Paulista Júlio de Mesquita Filho (UNESP), Rua Cristóvão Colombo 2265, CEP 15054-000, São José do Rio Preto, SP, Brazil.
authors.forename: Roberto
authors.initials: R
authors.lastname: da Silva
authors.affiliation: Faculty of Food Engineering, Univ. of Campinas - UNICAMP, P.O. Box 6121, CEP 13083-970, Campinas, SP, Brazil.
authors.forename: Mirna L
authors.initials: ML
authors.lastname: Gigante
mesh_terms: D002611:Cheese / Q000032:analysis*; D003029:Coagulants; D003296:Cooking; D010450:Endopeptidases / Q000378:metabolism*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009090:Mucorales / Q000201:enzymology*; D009584:Nitrogen / Q000032:analysis
chemical_list: D003029:Coagulants; D010450:Endopeptidases; D009584:Nitrogen
keywords: Coalho cheese; capillary electrophoresis; chemical acidification; high-cook; melting