Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture

Lombardi, Julia; Ciocia, Felicia; Uniacke‐Lowe, T.; Boeris, Valeria; Risso, Patricia Hilda; McSweeney, P.L.H.

doi:10.1590/1678-4324-2019180128

Cited by 2 publications

(1 citation statement)

References 38 publications

(48 reference statements)

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“…Some factors can affect the milk clotting and proteolytic activity of enzymes during cheese making, such as the pH of milk, temperature, Ca + concentration, as well a quantity of the coagulant used. Likewise, the type of coagulant used, or the enzyme source can affect the characteristics of the cheeses, not only during manufacture but also in the ripening stage [8] [9].…”

Section: Introductionmentioning

confidence: 99%

Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

Jiménez¹,

Richards²

2023

FNS

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This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk's temperature on RC's water-holding capacity (WHC) were evaluated. Brazilian Prato cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The saturated NaCl solutions (37%, m/v) were more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better performance for enzyme activation into RC. An early and more active proteolytic reaction of RC on bovine caseinate was appreciated at the first 5 min of digestion when compared to commercial chymosin (CC). The water holding capacity of gel coagulated by RC was optimum at pH 6.4 and 37˚C and is highly dependent on pH and temperature parameters. Total dry extract and fat were higher for treatment coagulated with RC. Conversely, hardness, gumminess, and chewability were lower in the same treatment. Yield, protein content, and changes that occurred during the ripening stage of cheeses were similar for both treatments, demonstrating that casein proteolysis was developed in a similar way. Coagulants from adult rabbits' stomachs can be used to make semi-cooked curd cheeses.

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Section: Introductionmentioning

confidence: 99%

Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

Jiménez¹,

Richards²

2023

FNS

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The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet

Özdemir¹,

Khan²,

Selamoğlu³

2021

Cumhuriyet Medical Journal

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There is strong evidence that a high fat intake causes cholesterol increases in human body. We all know high cholesterol levels causes cardiovascular diseases. This study was aimed to investigate the fat content in cheddar cheese which coagulated with Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v). Method: Flowers of Citrus reticulata Blanco were collected during blossom from Sargodha District nurseries. Buffalo milk was used for preparation of Cheddar cheese. A control sample (T0) was coagulated with 0.002% rennet (Rennet strength is 20 International Milk-Clotting Units, IMCU/mL) at 33°C for 45 minutes and it was obtained from Danisco Dairy Cultures (Paris, France) while the other four samples were coagulated using Citrus reticulata Blanco CFE at different concentrations of 1% (T1), 2% (T2), 3% (T3) and 4% (T4) (v/v) at 33°C for 45 minutes. Results: Results of statistical analysis of variance showed significant differences (p= 0.0001) among different concentration of CFE for Cheddar cheese fat contents. The cheese prepared from using 1% and 4% CFE cheese have higher fat contents while CFE cheese prepared with 2% and 3% have lower fat contents and less than control sample prepared with rennet. Conclusions: In this study, we determined the amount of fat in cheddar, which was fermented with citrum flower according to the rennet. In the future this study can be a guide to consume healty food and improving human health.

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Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture

Cited by 2 publications

References 38 publications

Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet

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