Coalho Cheese Made with Protease from Thermomucor indicae-seudaticae N31: Technological Potential of the New Coagulant for the Production of High-Cooked Cheese

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 coagu...

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Bibliographic Details
Published in:Journal of food science 2016-03, Vol.81 (3), p.C563-C568
Main Authors: Merheb-Dini, Carolina, Chaves, Karina S., Gomes, Eleni, da Silva, Roberto, Gigante, Mirna L.
Format: Article
Language:English
Subjects:
capillary electrophoresis
Cheese
Cheese - analysis
chemical acidification
Coagulants
Coagulation
Coalho cheese
Concentration (composition)
Cooking
Endopeptidases - metabolism
Food Handling - methods
Food processing
Food science
high-cook
Humans
Melting
Mucorales - enzymology
Nitrogen
Nitrogen - analysis
Protease
Proteases
Proteins
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Summary: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. Practical Application Coalho cheese is a very popular cheese variety in Brazil. It is commercialized along with wooden sticks for grilling, after which it is expected to present a white and soft inner mass with a brown‐colored roasted coating. Therefore, studies investigating technological approaches to ensure limited proteolysis and consequently low melting, are of great interest to Coalho cheese manufacturers.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13217