Effect of Adjunct Culture <i>Lactobacillus helveticus</i> (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese — Oak Academic Publishing
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Effect of Adjunct Culture <i>Lactobacillus helveticus</i> (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese
Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (FCA/UNICAMP), Limeira, Brazil
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Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil
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Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil
,
Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil
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Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (FEA/UNICAMP), Campinas, Brazil
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Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (CCQA/ITAL), Campinas, Brazil
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Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, Brazil
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Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (FCA/UNICAMP), Limeira, Brazil
1 Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (FCA/UNICAMP), Limeira, Brazil
2 Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil
3 Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil
4 Centro de Tecnologia de Laticínios, Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL), Campinas, Brazil
5 Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (FEA/UNICAMP), Campinas, Brazil
6 Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos (CCQA/ITAL), Campinas, Brazil
7 Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, Brazil
8 Faculdade de Ciências Aplicadas, Universidade Estadual de Campinas (FCA/UNICAMP), Limeira, Brazil
At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also <i> L. helveticus </i> (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to <i> α </i><sub> s1-I </sub> -casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.
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