title: Plasmin and coagulant activities in a minicurd model system: Study of technological parameters.
abstract: The effect of scalding temperature of the curd, the inclusion of a washing step, and the pH at whey drainage on plasmin and coagulant activities were assessed in a minicurd model of young hard cooked cheese. The variables were tested as follows: draining pH was assayed at 3 levels (4.6, 5.6, and 6.4), curd scalding temperature was tested at 50 and 56°C, and washing of the curd was examined at 2 levels (no washing step, and the replacement of the whey by water). Increase in pH at whey drainage and washing of the curd had a positive effect on plasmin activity, which was also evidenced by compatible changes in soluble peptide profiles. No effect of increased cooking temperature was found on plasmin activity. Plasminogen activation was not verified in any treatment. As for coagulant, lower pH values at whey drainage and a decrease in curd cooking temperature increased its activity; washing of the curd showed no influence on coagulant residual activity. These results were consistent with proteolysis described by peptide profiles, electrophoresis, and soluble nitrogen fractions.
authors.affiliation: Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina. Electronic address: mvelez@fiq.unl.edu.ar.
authors.forename: M A
authors.initials: MA
authors.lastname: Vélez
authors.affiliation: Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
authors.forename: M C
authors.initials: MC
authors.lastname: Perotti
authors.affiliation: Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
authors.forename: M C
authors.initials: MC
authors.lastname: Candioti
authors.affiliation: Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
authors.forename: C V
authors.initials: CV
authors.lastname: Bergamini
authors.affiliation: Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral/Consejo Nacional de Investigaciones Cientificas y Tecnicas (UNL/CONICET), Facultad de Ingenieria Quimica (FIQ), Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
authors.forename: E R
authors.initials: ER
authors.lastname: Hynes
mesh_terms: D000818:Animals; D002611:Cheese; D003296:Cooking; D005341:Fibrinolysin; D005511:Food Handling; D008892:Milk; D000067816:Whey Proteins
chemical_list: D000067816:Whey Proteins; D005341:Fibrinolysin
keywords: coagulant; hard cheese; minicurd model; plasmin