2005
DOI: 10.1590/s0101-20612005000100028
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Estudo de custo-rendimento do precessamento de queijos tipo minas frescal com derivado de soja e diferentes agentes coagulantes

Abstract: Estudo de custo-rendimento do processamento de queijo minas frescal, Neves-Souza e Silva -INTRODUÇÃOA escolha do agente coagulante na produção de queijos é relevante porque ao lado de enzimas produzidas por bactérias, láticas ou não, as enzimas do agente coagulante influenciam na degradação protéica e umas são mais proteolíticas que outras [8]. A pepsina bovina, por exemplo, é uma das mais proteolíticas, é menos específica que a quimosina e, pode hidrolisar excessivamente as caseínas, contribuindo com a dimin… Show more

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Cited by 10 publications
(6 citation statements)
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References 5 publications
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“…Solutions of azocasein (1.0% in Tris-HCl buffer) were prepared, each containing 10 mm L -1 of one ion, and the enzymatic activity was determined as described by Alencar et al (2003). Calcium was used as a control ion.…”
Section: The Effect Of the Activation Or Inhibition Of Metal Ions On mentioning
confidence: 99%
See 1 more Smart Citation
“…Solutions of azocasein (1.0% in Tris-HCl buffer) were prepared, each containing 10 mm L -1 of one ion, and the enzymatic activity was determined as described by Alencar et al (2003). Calcium was used as a control ion.…”
Section: The Effect Of the Activation Or Inhibition Of Metal Ions On mentioning
confidence: 99%
“…The proteolytic activity assay was developed according to the method described by Alencar et al (2003), adding 100 mL of azocasein (1.0% in Tris-HCl buffer) to 60 µl of enzyme extract. The reaction mixture was incubated for one hour at room temperature.…”
Section: Protease Activitymentioning
confidence: 99%
“…Quando submetida ao teste de coagulação, a enzima coagulou o leite em 1 minuto e 48 segundos a 37°C e quase que instantaneamente a temperatura de 80°C, sendo a razão atividade coagulante/atividade proteásica (8272) sufi cientemente alta, sugerindo a possibilidade de produção comercial de queijos. Este dado revela que a enzima presente no látex tem especifi cidade para hidrolisar a κ-caseína, devido à ausência de hidrólise excessiva de outras proteínas, que não estão relacionadas com a coagulação do leite e que poderiam diminuir o rendimento e a qualidade do produto (NEVES-SOUZA & SILVA, 2005;JAROS et al, 2008).…”
Section: Resultsunclassified
“…The formulas involving this reasoning are those used by Katili et al (2006), Damián et al (2008), Oliveira et al (2008), Silva et al (2012), and Santos et al (2013) (Equation 1), Andreatta et al (2009) (Equation 1.1) and Martins et al (2012) (Equation 1.2). Silva (2005) Evaluate the effect of different anticoagulants on minas fresh cheese yield.…”
Section: Economic Yieldmentioning
confidence: 99%