A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Lemes, Ailton César; Pavón, Yanina Lorena; Lazzaroni, Sandra María Sol; Rozycki, Sergio Darío; Brandelli, Adriano; Kalil, Susana Juliano

doi:10.1016/j.lwt.2015.10.038

Cited by 46 publications

(36 citation statements)

References 42 publications

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“…Although it is well known that aspartic proteases are the most suitable enzymes used as milk clotting agents for the manufacture of cheese [9,10], some serine proteases from different sources have been used recently as natural rennets [11][12][13][14][15]. Therefore, it is important to study casein micelle coagulation by P7 in the presence of different mineral salts of interest to the dairy industry.…”

Section: Introductionmentioning

confidence: 99%

Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool

Lombardi

Spelzini

Corrêa

et al. 2016

Colloids and Surfaces B: Biointerfaces

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Structural changes of casein micelles and their aggregation induced by a novel enzymatic pool isolated from Bacillus spp. in the presence of calcium, magnesium or zinc were investigated. The effect of cations on milk protein structure was studied using fluorescence and dynamic light scattering. In the presence of cations, milk protein structure rearrangements and larger casein micelle size were observed. The interaction of milk proteins with zinc appears to be of a different nature than that with calcium or magnesium. Under the experimental conditions assayed, the affinity of each cation for some groups present in milk proteins seems to play an important role, besides electrostatic interaction. On the other hand, the lowest aggregation times were achieved at the highest calcium and zinc concentrations (15 mM and 0.25 mM, respectively). The study found that the faster the aggregation of casein micelles, the less compact the gel matrix obtained. Cation concentrations affected milk protein aggregation kinetics and the structure of the aggregates formed.

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Section: Introductionmentioning

confidence: 99%

Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool

Lombardi

Spelzini

Corrêa

et al. 2016

Colloids and Surfaces B: Biointerfaces

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“…The tests were carried out at 6 ± 2 o C (the sample measurement was performed immediately after removing them from a refrigerator where they were stored) after two days of storage according to the methodology described by Piska and Stetina (2004) and Weiserova et al (2011). The parameters used in the tests were IJFS January 2020 Volume 9 pages SI62-SI74 double penetration of 30 mm into the samples, speed penetration of 1 mm/s, bristle of 10 N, penetrometer diameter of 12 mm and cylinder diameter of 36 mm at 10 o C (Lemes et al, 2016). According to the force deformation curve describing the dependence of the force needed (N) on time (s), the following textural parameters were determined: hardness, cohesiveness and adhesiveness (Weiserova et al, 2011).…”

Section: Texture Analysismentioning

confidence: 99%

Textural, rheological and sensory properties of spreadable processed goat cheese

2020

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The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.

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“…Fontes para a substituição dos coagulantes obtidos a partir de estômagos de be zerros têm sido utilizadas, como fontes microbianas e vegetais (JACOB et al, 2011;YEGIN;DEKKER, 2013;LEMES et al, 2016;SILVA et al, 2017). As enzimas obtidas a partir destas novas fontes necessitam preencher alguns requisitos que permitam seu uso na indústria de laticínios, como al ta atividade na coagulação do leite (por exemplo, alta especificidade sobre a κcaseína) nas temperaturas e pH de produção do queijo, e termossenssibilidade para que não per maneçam ativas nos produtos obtidos (JACOB et al, 2011).…”

Section: Enzimas Coagulantes Do Leite: Coagulação Enzimática Tradiciounclassified

The use of enzymes in the dairy industry: a condensed review

Justina

Justina²,

Skoronski³

2019

Revista do ILCT

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O principal objetivo do presente trabalho é fornecer uma visão geral sobre os aspectos técnicos da utilização de enzimas no processamento do leite. Enzimas indicadoras de processo, como a fosfatase alcalina e a lactoperoxidase, são utilizadas na validação do tratamento térmico do leite. Contudo, o desenvolvimento de novas técnicas para controle microbiológico do leite representa um desafio para a manutenção da sua usabilidade. Novas fontes de enzimas coagulantes têm sido estudadas. A imobilização enzimática tem sido estudada com o intuito de aumentar a sua estabilidade, período de estocagem, e número de usos na produção de laticínios. O estudo da imobilização enzimática é realizado visando várias finalidades na indústria de laticínios, entre elas a coagulação e a hidrólise. O uso de enzimas encapsuladas é importante para a maturação de queijos, prevenindo a deterioração de textura ou de sabor durante este período.

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A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development

Cited by 46 publications

References 42 publications

Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool

Milk protein suspensions enriched with three essential minerals: Physicochemical characterization and aggregation induced by a novel enzymatic pool

Textural, rheological and sensory properties of spreadable processed goat cheese

The use of enzymes in the dairy industry: a condensed review

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